Mini Hot Dogs
From Instyle [1] magazine
1 package frozen puff pastry, thawed
1/2 cup grainy Dijon mustard
1 (12-13 oz) package your favorite cocktail sausages
- Heat oven to 350°F.
- Unfold pastry sheets on a lightly floured surface. Cut each into 6 rectangles, than each of these into four long triangles (there may be dough leftover).
- Spoon a small amount of mustard onto wide end of pastry and top with sausage; roll, pressing gently to seal. Place rolls 2” apart on a baking sheet lined with parchment paper.
- Bake 12-15 minutes or until golden. Serve warm.
Makes 13 hot dogs.