Description
You’ll want to eat these beauties right out of the oven, but make sure to dip them in the Honey Mustard dipping sauce first! Perfect for gameday, entertaining, or an afternoon snack.
Ingredients
- 1 package (8 Oz. Size) Crescent Dough Sheets
- 8 Hot Dogs (I Use All-beef Angus)
- 2 teaspoons Poppy Seeds
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Coarse Sea Salt
- 1 teaspoon Fresh Ground Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 Tablespoons Melted Butter
- 2 Tablespoons Whole Grain Mustard
- ½ Tablespoons Spicy Brown Mustard
- 1 Tablespoon Raw Honey
Preparation
Preheat oven to 350ºF. Line a baking sheet with parchment paper
Sprinkle flat surface with a little bit of flour, and lay crescent dough sheet flat on top of flour. If there are any holes in the sheet, pinch them closed. You may also want to roll the sheet out very slightly, to even it out.
Cut each hot dog into 3 equal pieces. When you are done, you will have 24 total hot dog pieces.
Make sure the sheet is laying horizontally. Using a pizza cutter, cut crescent dough sheet into strips about 1/2 inch wide, and then cut into half. You should get about 25 strips per sheet.
Place a hot dog piece at the end of a sheet strip, and roll up the hot dog pieces. You may want to stretch out the strips slightly, so you roll the hot dogs several times over. Lay each roll on the parchment paper, with the end laying flat on the paper. That ensures the dough will not separate while it bakes.
Combine poppy seeds, toasted sesame seeds, salt, pepper, onion powder and garlic powder in a small bowl. Brush the top of each roll with a little bit of melted butter, and sprinkle with seasoning mix.
Mix whole grain and spicy brown mustard together. Add honey, and stir briskly, to thin the mixture.
Bake for about 15 minutes. Serve immediately with dipping sauce.
