Fancy Cocktail Franks in Puff Pastry!

The perfect holiday party finger food!  These little guys are dressed up with the addition of puff pastry and sesame/poppy seeds!

What you'll need:

1 box of frozen puff pastry (Only thaw and use one sheet)

1 package mini hot dogs (I like Nathan's brand)

1 egg

1 tbsp water

2-3 tbsp sesame and poppy seeds

**Preheat oven to 400 degrees**

 Lightly flour your work surface so that the pastry doesn't stick.  Read the box on directions for how to thaw and for how long.  I once left it too long and it was a big, sticky mess.

 Rub some more flour on each side and roll it out a little bit.

 Cut the sheet into strips that look wide enough to cover most of each mini dog.  

 Once they are rolled up, place them on a baking sheet lined with parchment paper.  I beat an egg with 1 tbsp water to create and egg wash - use this to seal each "blanket."  As I rolled the hot dog in each strip, use one finger and dip in the egg wash, then seal the dough like an envelope.  Place them with the seam on the bottom - you don't want them to come apart while baking!

 Once they are all on the pan, use a pastry brush and give each one a light coating of egg wash.  Do this quick so the ones you start with don't become dry when you finally get to the other side - I sprinkled each one with some of the seeds (half the pan got sesame and the other got poppy).

 Bake for 15-20 min until they are a nice golden brown!  

 Delicious and fancier than regular mini dogs at a sports bar!!! 
Serve them with your favorite dip - I love these with some grey poupon!