Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.

Unroll the crescent dough sheets onto a lightly floured surface. If using standard crescent rolls, pinch together the perforated seams to create a solid rectangle. Cut the dough into strips approximately 1/2 inch wide and 4 inches long. You should get about 16-20 strips per can.

Pat the mini hot dogs dry with a paper towel. This helps the dough adhere better. Wrap each mini hot dog with a strip of crescent dough, twisting slightly to secure the ends. Ensure the dough is snug but not overly stretched.

Arrange the wrapped hot dogs on the prepared baking sheets, leaving about 1 inch of space between them.

In a small bowl, whisk together the beaten egg and milk (or water) to create an egg wash. Gently brush the tops of the dough-wrapped hot dogs with the egg wash. This will give them a beautiful golden-brown color and shine.

If desired, sprinkle your chosen toppings (sesame seeds, poppy seeds, everything bagel seasoning) over the egg wash.

Bake for 12-15 minutes, or until the crescent dough is puffed, golden brown, and cooked through. Keep an eye on them as oven times can vary.

Remove from the oven and let them cool slightly on the baking sheets for a few minutes before transferring them to a serving platter.