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Prepare the seasoning: Add the poppyseeds, white sesame seeds, minced garlic, dried minced onion, and sea salt to a small bowl. Stir to combine and set aside.
Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner and set aside.
Unroll the crescent dough and cut each triangle of crescent roll dough into thirds lengthwise so you'll have 3 small/thin strips from each triangle (24 total).
Brush the dough strips very lightly and evenly with the Dijon mustard.
Put the hot dogs on the wider side of dough and roll them up.
Place them with the seam side down on the prepared sheet pan.
With a fork, briskly whisk a full egg until smooth. Brush that egg wash over the dough and sprinkle each pig in a blanket with the seasoning mix.
Bake in preheated oven for 10-14 minutes or until lightly golden brown.
To make the dipping sauce: whisk all of the ingredients in a bowl. Refrigerate until using and serve alongside the pigs in a blanket.