Check the temperature on your croissant dough packaging. Most are around 350°F (175°C). Preheat your oven while you get the piggies prepped.
Open up the can (we all know the jump scare it gives, every time!) and unroll the dough. You’ll see 12 triangles perfect, but we want mini piggies, so…
Cut each triangle in half. Yep, slice each triangle lengthwise to make 24 smaller triangles. Trust me, these little wraps are just the right size for cocktail sausages.
Take a mini triangle, place a sausage at the wide end, and roll it up like a sleeping bag. Easy peasy. Repeat until all the sausages are snug and cozy in their doughy blankets.
Crack and beat your egg(s), then use a pastry brush (or your fingers if you’re like me and can’t find the brush) to lightly coat each wrapped piggy. This helps them bake up golden and gorgeous.
Sprinkle with poppy seeds. Totally optional, but it gives them a little flair and a hint of nutty flavor. Sesame seeds or everything bagel seasoning work great too if you want to mix it up!
Line them up on a baking sheet. Use parchment paper for easy cleanup (future you will be grateful). Space them out so they’re not touching. They need room to puff and get golden.
Pop the tray into your preheated oven and bake for 15–18 minutes. Keep an eye on them after the 15-minute mark. You want them golden brown and delicious.
Once they’re baked, give them a couple minutes to cool down. Then plate them up and serve with your favorite dips ketchup, mustard, BBQ sauce, or even a spicy aioli if you’re feeling fancy.
