Preheat your oven to 375°F. Line a baking sheet with parchment for easier cleanup.

Unroll the crescent dough. Use a knife or pizza cutter to slice each triangle into 2 or 3 skinny strips, long enough to wrap around a sausage once or twice.

Wrap each sausage with a dough strip and place seam-side down on the baking sheet, giving them some space to puff.

In a bowl, whisk together the melted butter, brown sugar, Dijon mustard, honey or maple syrup, Worcestershire sauce, garlic powder, and paprika to create the glaze. It should be thick but brushable.

Brush each wrapped sausage lightly with the glaze and place in the oven.

Bake for 12 to 14 minutes until the dough is mostly cooked and lightly golden.

Pull the tray from the oven, brush with another layer of glaze, sprinkle with optional poppy or sesame seeds, and bake for an additional 3 to 5 minutes until glossy and caramelized.

Let them rest for 2 to 3 minutes before serving.