Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Unroll the crescent roll dough onto a clean cutting board. Press the perforated seams together gently, then slice the dough into 12-16 even triangles (or 1-inch wide strips).
Place one mini sausage on the wide end of each triangle. Roll the dough around the sausage, tucking the tip underneath to seal. Place each wrapped sausage seam-side down on the prepared baking sheet, leaving about 1 inch of space between each one.
In a small bowl, whisk together the egg and water until smooth. Using a pastry brush, lightly coat the top of each wrapped sausage with the egg wash. Sprinkle a pinch of sesame seeds or poppy seeds over the top for extra crunch and visual appeal if desired.
Bake for 12-15 minutes, or until the pastry is puffed and golden brown. The edges should be crisp and the center should be cooked through. Remove from the oven and let them cool on the baking sheet for 2 minutes before transferring to a serving dish.
Serve with dipping sauces.