For pigs in a blanket, gather 20 mini hot dogs, 8 ounces crescent dough, 1 egg, 1/4 cup Dijon mustard and sesame seeds. Bake at 350 F for 15 minutes. For an accompanying sauce, use 1/2 cup sour cream and mayonnaise, 3 tablespoons Dijon mustard and 1 tablespoon whole-grain mustard.
Separate the crescent dough so that the triangles are laid out individually on a clean surface. Cut them all lengthwise so that each triangle yields three strips. After brushing each of the strips conservatively with the mustard, place a mini hot dog at the end of each one, and roll them up. Grease a baking or cookie sheet to avoid sticking, and preheat the oven to the specified temperature.
Place the rolled-up hot dogs on the sheet so that the seams are beneath. With a basting brush, coat each of the tops with the beaten egg, then sprinkle each with the sesame seeds. To add variety, opt for poppy seeds instead. Bake them for 15 minutes. If they need further browning, cook an additional 5 minutes. To prepare the accompanying dipping sauce, combine all the ingredients thoroughly in a mixing bowl and place it covered, in the refrigerator, until service. This sauce can even be made a day beforehand, if necessary or convenient.