• 1 pound frozen puff pastry (or large biscuits cut in half as a substitute)
• Flour for dusting
• 1 egg, lightly beaten
• 8 uncooked jumbo all-beef hot dogs, cut in half crosswise
• ¼ cup Dijon mustard
• 2 tablespoons finely chopped herbs such as rosemary, thyme and parsley
• Kosher salt

Preheat the oven to 400 degrees. Defrost the puff pastry and roll out on a lightly floured surface to about 19/12 inches. Cut the pastry in half, then cut both into 8 pieces, then again to get 16 pieces of pastry. Spread a little mustard down the center of each pastry piece, sprinkle with the herbs, and place a hot dog piece in the center and roll up, sealing the ends. Sprinkle with kosher salt. Refrigerate until ready to bake. Remove from the refrigerator and prick the tops with the tines of a fork and brush with the egg wash. Bake until pastry is golden brown, about 30 minutes. Serve warm. Makes 16 rolls.