📝 Instructions
= Recipe
1. Preheat oven to 375°F with rack in the middle position. Line a baking sheet with parchment paper.
2. Remove 8 oz tube crescent rolls from packaging and place triangles on a cutting board. Using a sharp knife, slice each triangle lengthwise into 3 thin triangles, for 24 total.
3. Place 12 oz package cocktail-size mini hotdogs (drained and patted dry) on the wider end of each triangle and roll them up. Arrange seam-side down on the prepared baking sheet, spaced about 1 inch apart. If desired, brush tops with 1 tbsp unsalted butter (melted) and sprinkle with flaky salt or sesame seeds.
4. Bake until golden, 13-16 minutes.
5. For the honey mustard sauce, mix together 2 tbsp Dijon mustard, 2 tbsp mayonnaise, 2 tbsp honey, and hot sauce to taste. Serve alongside ketchup and mustard.
