Total Time
Prep 15 mins
Cook 35 mins

I got this from All You magazine

Ingredients Nutrition


  1. Cut off 1/2 inch diagonally from one end of each hot dog, to create a "fingernail.".
  2. Cut puff pastry into 1/2 inch by 3 inch strips. Wrap each hot dog in a piece of pastry, overlapping edges slightly and leaving both ends of the hot dog visible. Place fingers seams side down on a baking sheet. Freeze for 15 minutes, or cover and freeze for up to 1 week.
  3. Preheat oven to 375 degrees. Bake until pastry is puffed and golden, 20 minutes. Spread ketchup onto each "fingernail" and serve hot.