Preheat oven to 375F. Line a large baking pan with parchment paper.
In a small saucepan, combine the Dijon mustard, butter, brown sugar, Worcestershire sauce and poppyseeds. Bring to a boil then simmer for 2-3 minutes.
Unroll the crescent rolls to slice each individual roll into 3 mini triangles.
Place a mini beef dog on the wide end of the triangles and roll up. Place the pigs n blanket on the prepared pan, arranging them in the shape of a football. They should be touching!
Brush the pigs n blanket with the Dijon sauce.
Bake for 12-18 minutes, until golden brown. Pipe on “threads” with extra Dijon mustard.
Enjoy warm with Klarbrunn Pomelo Grapefruit Sparkling Water for a complimentary refreshment!