Preheat the oven to the temperature indicated on the croissant dough package, usually 350°F (175°C). Open the can of croissant dough and carefully unroll the 12 triangle-shaped pieces.

Cut along the perforated lines to make 24 smaller triangles so each sausage has enough dough to wrap.

Place one mini sausage at the wide end of a triangle. Roll the dough around the sausage, repeating until all sausages are wrapped.

Beat the eggs in a small bowl and lightly brush each wrapped sausage with the egg wash to help the dough brown.

Sprinkle poppy seeds over each egg-washed piggy in a blanket for added flavor and visual appeal.

Arrange the wrapped sausages on a parchment-lined baking sheet, leaving space for even baking.

Bake for 15–18 minutes, or until the dough is golden brown and fully cooked.

Remove from the oven, let cool slightly, and serve with your favorite dipping sauces such as ketchup, mustard, or barbecue sauce.