Ingredients:

  • 8 beef or pork hot dogs (approx. 1 lb / 450 g)
  • 1 can (8 oz / 225 g) refrigerated crescent roll dough
  • 2 tbsp (28 g) melted butter
  • 2 tbsp (30 ml) yellow mustard or ketchup

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough and separate the triangles. Using a pizza cutter or knife, slice each triangle lengthwise into 3 to 4 thin strips.
  3. Place a hot dog on the baking sheet. Wrap a strip of dough around the hot dog in a spiral, starting from the bottom and moving upward, leaving a small gap near the top for the eyes. Press the ends of the strips gently into the meat to secure them.
  4. Optional: Brush the tops of the dough with melted butter for a mahogany-colored finish.
  5. Bake for 12 to 15 minutes, or until the pastry is a deep golden-brown and crisp. Remove from the oven and let them cool for 2 minutes.
  6. Using a toothpick or a small piping bag, dot two small circles of mustard or ketchup in the gap at the top of each hot dog to create the eyes.