Pigs-In-A-Blanket

This recipe comes from Reader's Digest Down Home Cooking, "The new, healthier way".

• Ready In: 25 mins
• Yields: 24 Appetizers

Ingredients

• 8  ounces  refrigerated crescent dinner rolls
• 2  tablespoons stone ground dijon mustard
• 1  teaspoon Worcestershire sauce
• 8  hot dogs, cut into thirds

Directions

1. Preheat the oven to 375° and set out 1 ungreased baking sheet.
2. On a lightly floured surface, spread out the dough and separate into 8 triangles.
3. In a small cup, combine the mustard and Worcestershire sauce.
4. Using a pastry brush or a small spoon, spread 1 teaspoon of the sauce mixture over each triangle.
5. Starting at the point, cut each of the 8 triangles with scissors into three smaller triangles, making 24.
6. Place on frankfurter piece on the wide end of each dough triangle.
7. Roll up each triangle, starting from the wide end.
8. Place the triangles point-side-down, on the baking sheet and press down lightly to seal. (If making ahead, refrigerate until a few minutes before serving time.)
9. Bake for 10 minutes or until puffy and golden brown.
10. Serve Immediately.