Heat oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
Chill the dough for 10 minutes if it feels soft. Cold dough cuts and wraps cleanly.
In a small bowl, whisk maple syrup, brown sugar, Dijon, soy sauce, vinegar, garlic powder, and cayenne until smooth.
Taste and tweak: Add more Dijon for tang or more maple for sweetness. You want sweet, salty, and a gentle heat.
Unroll crescent dough. If using puff pastry, roll to about 1/8-inch thickness.
Cut into 24 strips roughly 1 x 3 inches, or size to wrap each mini sausage with a small overlap.
Pat sausages dry with a paper towel so the dough adheres well.
Wrap each sausage with a strip of dough, seam side down on the sheet pan.
Whisk egg and water. Brush lightly over the tops for shine and color.
Brush a thin layer of the glaze over each piece. Keep some glaze for basting midway through baking.
Sprinkle with sesame or everything seasoning if you like.
Bake for 12–15 minutes until puffed and lightly golden.
Pull out briefly, brush with more glaze, and return to the oven for 3–5 minutes until deep golden and glossy.
Finish with a pinch of flaky salt for contrast.
Let them rest 5 minutes so the glaze sets.
Serve warm with mustard or your favorite dip.
