Preheat your oven to 375F. Line a baking sheet with parchment paper and coat it with cooking spray. Place a 7-inch round bowl face down in the center of baking sheet.
Unroll the crescent roll dough onto a clean work surface. Tear the dough at the seams into 16 triangles (8 from each can). Starting at the wide end, cut each triangle lengthwise with a knife or pizza cutter into 3 smaller triangles, forming 48 skinny triangles. Set aside 13 skinny triangles for another use.
Brush 3 tablespoons of the Dijon mustard over the surface of the triangles. Place 1 strip of cheese at the wide end of each triangle. Place 1 mini sausage on top of cheese. Starting at the wide end, roll it into a crescent. Repeat with the remaining dough, cheese strips and sausages forming 35 crescents. Line 20 crescents around the edge of the bowl with 1 end of each crescent touching the bowl and each other on the sides. Carefully remove the bowl from the baking sheet, leaving the crescents in a circle. Line the remaining 15 crescents inside of the large crescent ring, forming a double-ringed wreath.
Brush the wreath with an egg. Then sprinkle the wreath with the bagel seasoning and salt. Bake in the preheated oven until puffed and golden brown, 22 to 25 minutes.
Meanwhile, whisk together the mayonnaise, honey, 1 tablespoon of mustard, apple cider vinegar, and remaining 2 tablespoons of Dijon mustard in a small bowl. Set it aside until you're ready to serve.
Carefully transfer the wreath with the parchment paper to a serving platter. Then, carefully remove the parchment paper from underneath the wreath. Place rosemary sprigs slightly underneath and around the edges of the wreath. Spoon the mustard mixture into a small serving bowl and place it in center of wreath. Serve immediately.
