Preheat oven to 425F. Line a baking sheet with parchment paper or silicone baking mat.
On a lightly floured surface, unfold the puff pastry and using a rolling pin, roll gently until the pastry sheet is roughly 1 inch larger.
Cut the pastry into 24 rectangles.
Rinse and pat dry the lil smokies.
Wrap each mini dog in the puff pastry rectangle. Pinch the seam closed.
Continue wrapping until they are all wrapped.
Place on the baking sheet at least 1 inch apart.
Make the egg wash while beating the egg with a tablespoon of water.
Brush each pig in a blanket with the egg wash and sprinkle with bagel seasoning.
Bake in the oven 20-25 minutes or until flaky and golden brown.
Remove from the oven and let cool for a few minutes.
Transfer to a serving platter and serve with your favorite dip! Enjoy!
Notes
Preheat your oven to 425F so they pastry can get crispy.
Keep your pastry refrigerated until ready to roll and wrap.
Make sure you pinch the seam closed tightly or it will open during baking.
Using an egg wash will help the mini dogs get a nice golden brown and make the seasoning stick
Roll your pastry out on a lightly floured work surface and cut it into even strips to make them uniform.
I like to place a mini sausage on the pastry to "measure out" the correct width but usually 1 inch will be enough.
You might end up with a few extra sausages than pastry rectangles. This is ok because there are usually a few broken weenies in the package. Or I save the leftovers for breakfast.