Ingredients

INGREDIENTS

• 16 cooked or uncooked breakfast sausage links (do not thaw if frozen)
• 1 (8-ounce) can refrigerated crescent rolls

OPTION 1: EVERYTHING BAGEL

• 1 large egg
• 1 teaspoon water
• 1 tablespoon everything bagel spice

OPTION 2: MAPLE SYRUP

• 5 teaspoons maple syrup, divided, plus more for serving

INSTRUCTIONS

PREPARE THE INGREDIENTS:

1. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
2. Pat 16 breakfast sausage links dry with paper towels. Unroll 1 can refrigerated crescent roll dough on a work surface. Separate the dough along the perforated seams into 8 triangles. Use a pizza cutter or sharp knife to cut each triangle lengthwise into 2 narrow triangles, 16 total.

OPTION 1: EVERYTHING BAGEL

1. Place 1 large egg and 1 teaspoon water in a small bowl and whisk with a fork until combined.

OPTION 2: MAPLE SYRUP

1. Brush the dough with a thin layer of the maple syrup, about 2 1/2 teaspoons.

FORM AND BAKE THE PIGS IN A BLANKET:

1. For each pigs in a blanket, place 1 sausage at the wide end of a dough triangle. Roll towards the pointed end, wrapping the dough around the sausage and allowing the dough to overlap.
2. Place the pigs on the blanket on the baking sheet seam-side down, spacing them evenly apart.
3. For everything bagel pigs in a blanket, brush the tops and sides with a thin layer of the egg wash, then sprinkle with 1 tablespoon everything bagel spice. For maple syrup pigs in a blanket, brush the tops and the sides with the remaining 2 1/2 teaspoons maple syrup.
4. Bake until the dough is puffed and golden brown, 13 to 15 minutes. Serve warm with more maple syrup for dipping the sweet-savory pigs in a blanket if desired.

RECIPE NOTES

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 300ºF oven until warmed through, about 10 minutes.