Dump all bread ingredients into the bowl of a stand mixer. With a dough hook, mix until fully combined, then an additional 4 minutes to knead dough until smooth. Dough will be fairly dry but soft.
Remove the dough from the bowl, and oil the inside of the bowl with vegetable oil or olive oil. Return the dough to the bowl, flip it over once to coat all sides, and cover the bowl with a lightweight dishtowel. Allow the dough to rise for 1-2 hours.
When ready to bake, dump the dough onto a piece of parchment paper, and divide into two equal sized balls. Stretch one dough ball into a disk, like a pizza crust, about 12-14 inches in diameter. Cut the dough into eight wedges, then cut each wedge in half to form 16 wedge shaped slices.
For crescent rolls, pull the wide end of the wedge out at the corners, and roll towards the pointed end to form a crescent roll shape.
For pigs-in-a-blanket, cut each wedge one more time to form 32 long narrow wedges. Starting at the wide end, place one cocktail sausage on the dough and roll towards the pointed end, forming a small crescent roll around the sausage.
Let them rise again for up to 30 minutes, or bake immediately. Bake pigs-in-a-blanket for 9 minutes at 400 degrees or until lightly browned. Bake crescent rolls for an 9-12 minutes, or until lightly browned.