Pigs in a Blanket

• 1 package (4 Hot Dogs) Hebrew National Quarter Pound Beef Franks
• 1 package (8 Ounce) Refrigerated Crescent Roll Dough
• 1 bottle Mustard (12 Ounce Bottle)

1. Preheat oven to 375 degrees.
2. Line a baking sheet with Reynolds Wrap Non-stick Aluminum Foil or spray a baking sheet with non-stick cooking spray; set aside.
3. Cut each hot dog into 5 pieces.
4. Open crescent roll package.
5. Separate into the 4 pre-scored sections.
6. Working with one section at a time, press dough together with hands to form a uniform rectangle and erase the scoring.
7. Cut dough rectangle, the short way, into 8 or 9 thin strips.
8. You will not use all of the dough strips.
9. Place one hot dog piece at top of dough strip.
10. Roll up so that dough makes a band around the middle of the dog.
11. Repeat with remaining hot dog pieces and dough strips.
12. Place on prepared baking sheet.
13. Hot dogs may be prepared up to this point, covered and refrigerated for 24 hours before baking.
14. Bake 14 to 16 minutes or until golden brown.
15. Serve with mustard for dipping.

crescent roll dough

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pigs-in-a-blanket-5/ (may not work)