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This is one of my all-time favorite guilty pleasures. I absolutely love these. I’ve updated the classic way of preparing them by using one hot dog instead of the mini ones into a more grown-up version, while still keeping all the flavors the same.

1 beef hot dog
3-4 ounces puff pastry (1/4 of one package), thawed in refrigerator for 1-2 hours
Flour, for dusting
1 egg, beaten with 1 tablespoon water
2 tablespoons Dijon mustard
1 1/2 teaspoons honey
Salt, to taste
Freshly ground black pepper

1. Preheat oven at 400°F. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, boil water for hot dog. Add hot dog and cook until done, about 5-7 minutes. Cool to room temperature.
3. Place puff pastry on a lightly floured surface. Slightly roll out puff pastry so it’s same length as hot dog. Place hot dog on end of puff pastry closest to you and gently roll pastry up, enclosing hot dog. Seal pastry by brushing edge with water. Press puff pastry together to close up and seal. Cut off any excess pastry.
4. Place rolled pastry, seam side down, on prepared baking sheet. Brush with egg wash. Lightly score roll into equal pieces. Bake for 15-20 minutes, until lightly golden browned.
5. Meanwhile, in a small bowl, combine mustard and honey and season with salt and pepper.
6. Remove rolls from oven and when cool enough to handle, slice roll into pieces, using scored marks as your guide. Transfer to a serving platter and serve warm with honey mustard for dipping.

Serves 1-2.

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