1 package puff pastry sheets, thawed
1 egg
1 Tbsp water
32 cocktail-sized hot dogs
1/3 cup grated parmesan cheese
1 cup Newman’s Own® Light Honey Mustard Dressing
- Preheat the oven to 375°. While the pastry sheets are thawing according to package instructions, whisk the water and egg in a small bowl and set aside.
- Unfold one of the pastry sheets onto a lightly floured surface. Using a rolling pin, shape into a 12-inch square and slice into 16 sections. Repeat with the remaining pastry sheet.
- Place 1 mini hot dog in the center of each square and brush the edges of the squares with the egg wash. Fold the 2 opposite corners to the center over the hot dog and pinch the edges firmly to seal.
- Repeat for all of the hot dogs. Using the remaining egg wash, lightly brush each triangle and then dust with the Parmesan cheese.
- Place the filled pastries onto baking sheets and bake for approximately 20 minutes. Plate and serve with the honey mustard dressing as a dipping sauce.
By: Savor the Thyme
