1. Preheat oven to 450° F.
2. In a medium-size mixing bowl, combine the apricot preserves and honey. Reserve 1/3 of the apricot mixture for another use. Add the mustard to the remaining apricot for the dipping sauce.
3. In a small bowl, combine the sesame seeds and the poppy seeds and reserve for sprinkling later.
4. Cut each sausage into 2 even pieces.
5. Spread some of the apricot-honey mixture over puff pastry, reserving some for dipping later.
6. Cut the puff pastry sheet in half and then cut 5 equal rectangles out of each half, making 10 equal rectangles.
7. Lay 1 sausage chunk an inch from the edge of the puff pastry. From there, roll the puff pastry and sausage to the opposite edge of the square. Give it a quick pinch to close.
8. Lay the rolls out on a baking sheet with enough room to allow the puff pastry to rise. Brush a little more of the apricot mixture on top of each blanket, then sprinkle each one with a little of the sesame and poppy seed mixture.
9. Bake according to the puff pastry package directions, or until golden brown all over, about 12-15 minutes. Serve with dipping sauce.

Serves 4.