Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

Remove the crescent roll dough from the package and unroll it onto a clean work surface. Separate the dough along the perforated lines into 8 triangles.

Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3 smaller, thinner triangles. You should have 24 triangles total.

Pat the cocktail franks dry with paper towels to remove excess moisture. This helps the dough adhere better.

Place one cocktail frank at the wide end of each dough triangle. Roll the dough around the frank, starting from the wide end and rolling toward the point. The point should slightly overlap the rolled dough.

Arrange the wrapped franks on the prepared baking sheet, placing them seam-side down about 1 inch apart.

In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash lightly over each wrapped frank for a golden, glossy finish.

Sprinkle a tiny pinch of salt over each one if desired.

Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and fully cooked.

Remove from the oven and let cool for 2-3 minutes before serving. Serve warm with your choice of dipping sauces.