Prep 10 mins
Cook 15 mins
From "Joy of Cooking". They say, "Kids love these and enjoy helping to roll them as well. Packaged dough allows variations on the classic - just make sure to gently push the perforations together to seal."
- 8 ounces crescent roll dough
- Dijon mustard
- 16 cocktail franks
- 1 large egg
- 1 tablespoon milk
- honey-mustard dipping sauce or mustard
- Preheat the oven to 375*F.
- Carefully unroll crescent dough. Separate into 4 equal rectangles, ignoring the corner-to-corner perforations. Cut each rectangle into four 3-inch long strips.
- Brush each strip lightly with Dijon mustard. Top each strip with one cocktail frank. Roll the dough around each frank, pushing together at the ends to seal. Place seam side down on an ungreased baking sheet, about 2 inches apart.
- Whisk together egg and milk and brush on the dough.
- Bake until the dough is puffy and golden brown, about 15 minutes.
- Serve with a dipping bowl of Honey-Mustard Dipping Sauce or mustard.
Made this for Spring PAC 2008. Having never made these before, this was a great basic recipe, easy to follow. I thought this was very good and bf thought so too, although he thinks these would be better with cheese (Lil Smokies with Cheese was his suggestion). I used Lil Smokies (regular ones that aren't all beef), Reduced Fat Pillsbury Crescent Rolls, dijon mustard, and Eggbeaters and Fresh & Easy Unsweetened Organic Soy Milk. The eggwash made this way worked out well. I laid out aluminum foil on my baking sheet and lightly sprayed with non-stick cooking spray to make clean-up easy. In my oven, 13 minutes was the perfect time, 15 would have been just over the top. I also made Jesslem's Recipe #261224 to go with these. Very yummy. These would make a good appy or a fun kid's meal. Thanks for sharing, Jesslems!