1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. If your breakfast sausage links are frozen, thaw them completely and pat them dry with paper towels so they don’t add extra moisture to the dough.

3. Cut the cheddar cheese slices into thin strips or small rectangles that will fit comfortably inside each crescent triangle when wrapped around the sausage.

4. Open the can of crescent roll dough and gently unroll it onto a clean work surface, separating the dough into 8 triangles along the perforated lines.

5. Place one or two small strips of cheddar cheese near the wide end of each crescent triangle, then lay a breakfast sausage link on top of the cheese.

6. Starting at the wide end, roll the dough snugly around each sausage, tucking the cheese inside and pinching any open seams to help keep the cheese from leaking out while baking.

7. Arrange the wrapped sausages on the prepared baking sheet, placing them seam-side down and leaving a little space between each one so they can puff and brown evenly.

8. In a small bowl, whisk together the egg and milk until smooth to make an egg wash, then lightly brush it over the tops and sides of each wrapped sausage.

9. If desired, sprinkle the tops with everything bagel seasoning, sesame seeds, or a light dusting of grated Parmesan for extra flavor and texture.

10. Bake in the preheated oven for 13–16 minutes, or until the crescent dough is puffed, deep golden brown, and the sausages are heated through in the center.

11. Remove the baking sheet from the oven and let the Breakfast Pigs In A Blanket cool for 3–5 minutes so the cheese can set slightly and the dough firms up.

12. Brush the warm rolls with melted butter, if using, and serve immediately with small bowls of maple syrup or honey for dipping alongside fresh fruit or eggs for a complete breakfast.