Mummy hot dogs

Ingredients

• 16 mini cocktail sausages or mini hot dogs
• 1 can (8 oz) refrigerated crescent roll dough
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 egg, beaten
• 1 tbsp grated Parmesan cheese
• Flaky sea salt, for finishing

Steps

1. 1

   1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   2. Unroll the crescent dough on a lightly floured surface, separate into triangles, and cut each triangle into 3 long thin strips.

3. 3

   3. Brush each strip lightly with Dijon mustard, then dust with smoked paprika and garlic powder.

4. 4

   4. Starting at the wide end of each strip, wrap it snugly in a spiral around a mini sausage, leaving a small gap at one end, and place seam-side down on the prepared sheet.

5. 5

   5. Brush all wrapped sausages with beaten egg, sprinkle with Parmesan and a pinch of flaky salt.

6. 6

   6. Bake for 12–15 minutes until deeply golden and the pastry is cooked through and flaky, then cool for 2 minutes before serving.