Franks in Blanks

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  • 24 beef hotdogs
  • 2 puff pastry squares
  • 1/2 cup Gold's deli mustard
  • 1 egg
  • sesame seeds


Cut hotdogs into 4 peices each. (Alternatively, you can use mini cocktail franks.)Cut small strips of puff pastry, just enough to wrap around each frank, letting some stick out.

Place on parchment paper, seam side down. Coat with eggs and sesame seeds.

Bake at 350 degrees uncovered until browned.
They can be frozen raw.