Pigs in a Blanket

Steps

1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper.
2. Pat the sausages dry with paper towels, which helps the dough cling.
3. Unroll one tube of dough on a cutting board and separate the triangles. Cut each triangle lengthwise into 3 narrow triangles. Repeat with the second tube.
4. Lay a sausage across the wide end of a dough strip and roll it up toward the point. Set it point side down on a baking sheet, about 1 inch from its neighbors. Repeat with the rest.
5. Brush the tops lightly with the egg wash and sprinkle with the seasoning.
6. Bake until puffed and deep golden brown, 12 to 15 minutes, swapping the pans between racks halfway through.
7. Stir the mustard, honey and mayonnaise together for the dip. Taste it and add more honey if you like it milder. Let the pigs in a blanket cool for 5 minutes, then serve warm with the dip and a little ketchup, if you like.

Good to know

• Make ahead: roll them up to 1 day ahead, cover and refrigerate, then brush with egg wash and bake them cold. To freeze, set the unbaked pieces on a lined pan until firm, then bag them for up to 2 months. Bake from frozen, adding 3 to 5 minutes.
• For a Christmas wreath, arrange the baked pieces in a ring on a round platter, tuck rosemary sprigs around them and put the dip in the center.
• Swap: use 1 package (2 sheets) of thawed puff pastry instead of crescent dough. Cut it into strips about 1 by 2 1/2 inches, wrap the sausages and bake at 375°F until deep golden, 25 to 30 minutes.
• Refrigerate leftovers within 2 hours. They keep 3 to 4 days. Warm them in a 350°F oven or an air fryer to bring back the crisp.