Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
Unroll the crescent roll dough on a clean work surface. Pinch the seams in the dough together so they're sealed shut. (see note) You should have 8 rectangles total.
Cut the dough rectangles in half so you have 2 1/2-inch squares (16 total), and then cut each square diagonally to create 2 triangles (30 total).
Place 1 sausage on the corner of a dough triangle. Roll the sausage up in the dough until you reach the flat end of the triangle. Repeat with the remaining dough and sausages.
Arrange some of the covered sausages in a circular pattern on the parchment paper and then stagger the remaining sausages to create a wreath. You want them touching a bit so the wreath shape holds when you transfer it from the pan to the serving plate. (see note)
In a small bowl, beat the egg with a splash of water. Use a pastry brush to brush the egg wash over the dough. Sprinkle the poppy seeds all over the wreath.
Bake for 20 minutes or until the pigs in a blanket are golden brown.
Remove from the oven and transfer from the baking sheet to a cutting board or platter. (You can leave the wrath on the parchment paper if you want.) Place rosemary sprigs and cherry tomatoes around the wreath for garnish. Add a bowl small bowl of your favorite dipping sauce and you're ready to serve!
Notes
This recipe makes 32 pigs in a blanket – based on how the crescent roll dough is cut. There are usually around 40 smokies in a package, so you’ll have extras.
If it’s available, canned refrigerated crescent roll dough sheets work great for this recipe too.
You can arrange the pigs in a blanket in other shapes to your liking. A staggered diamond or circle shape is nice for an everyday option, a football shape for game day parties, and a tree shape is nice for Christmas parties too.