These were a definite improvement on pigs in a blanket.  Ina says she came up with this recipe during the pandemic.  I can’t remember the side dish as we are now approaching Christmas and so insanity sets in.  

Ingredients:

All-purpose flour

2 sheets frozen puff pastry, thawed in the refrigerator 

4 t Dijon mustard, divided

4 all-beef hot dogs

1 egg beaten with 1 T water for egg wash

Flaked sea salt, such as Maldon

Freshly ground black pepper

Directions:

1. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper.
2. Dust cutting board lightly with flour and unfold one sheet of the pastry on the board.  Roll lightly with a floured rolling pin to smooth out the folds.
3. Cut 2 (5 1/2” X 4”) rectangles of pastry.  With the 5 1/2” side facing you, brush 1 t mustard across the lower half of each rectangle.   Place a hot dog on top of the mustard toward the lower edge and roll the pastry up and away from you over the hot dog.
4. The hot dog should be totally encased in pastry.  Brush the far inside edge with the egg wash to seal the pastry and place it on the prepared sheet pan, seam side down.  Repeat with the remaining puff pastry and hot dogs to make four rolls total.  
5. Brush the tops and sides of puff pastry with the egg wash and sprinkle generously with the sea salt and pepper.
6. Bake for 25 minutes to 35 minutes, until the pastry is browned and cooked through.  Serve hot with extra mustard on the side.