• 44 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a lightly floured work surface, roll out one sheet of puff pastry into a 14-by-10-inch rectangle. Cut lengthwise into twenty 1/2-inch-wide strips. Repeat process with remaining sheet of puff pastry.

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  • Line a baking sheet with parchment paper or a nonstick baking mat. In a small bowl, whisk together egg with 1 tablespoon water. Place one hot dog half on the narrow end of one strip of puff pastry. Wrap hot dog in puff pastry, spiraling down to enclose like a mummy; brush with egg mixture to adhere. Transfer to prepared baking sheet. Repeat process with remaining hot dog halves and puff pastry. Brush tops of wrapped hot dogs with egg mixture; transfer to refrigerator to chill for 15 minutes.

  • Preheat oven to 400 degrees.

  • Transfer baking sheets to oven and bake until puffed and golden, 20 to 25 minutes. Let cool slightly before serving with mustard.

Reviews

44 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 3