- 16 all beef hot dogs
- 2 rolls of Pillsbury Crescent dough (8 pieces in each)
- Honey mustard
- Spicy mustard
- Preheat the oven to 400 degrees.
- Cut each of the hot dogs into three even pieces. Cut each of the dough pieces into three semi-even triangles (these do not have to be perfect). Place the dog in the center of the dough triangle and wrap all the way around so it overlaps. This does not have to be that pretty—the dough will expand and make up for any mistakes. Repeat with the rest of the dogs.
- Place the pigs on a greased cookie sheet (use the Pam or a paper towel doused in oil) leaving a little space between each one.
- Bake in the oven for 15-20 minutes, until the dough is puffed and golden brown. Serve on a platter with two types of mustard. My favorites for this are honey mustard and whole grain spicy mustard.
If you don’t have small bowls for the mustard, shot glasses are an incredibly useful alternative. They are the perfect size for the pigs, and you won’t have too much excess as you would using a larger bowl.