Mini Puff Pastry Franks with Spicy Honey Mustard

What's a party without finger food? Mini Puff Pastry Franks dipped in Spicy Honey Mustard will be a hit at any party. 

Ingredients:

Mini Puff Pastry Franks

• 1 pound package of frozen puff pastry
• Flour, for dusting
• 1 egg, beaten
• 1 pound of mini hotdogs (about 30)

Spicy Honey Mustard

• 1 tsp horseradish
• 1 tbsp dijon mustard
• 1 tsp Wedderspoon Manuka Honey
• 1 tbsp mayo
• 1/4 tsp garlic powder
• Salt and pepper, for taste

Directions:

1. Preheat oven to 450 degrees fahrenheit.
2. Line baking sheet with parchment paper; spray with non-stick spray.
3. On a lightly floured work surface, roll the sheet of puff pastry into a rectangle measuring about 14 inches by 11 inches; cut lengthwise into seven 1.5 inch-wide strips; cut each strip crosswise into 4 rectangles, each about 3.5 inches long.
4. In a small bowl, whisk the egg and water together to create an egg wash; dip a finger into the egg wash and smear a small amount across the top edge of one of the pastry rectangles.
5. Place a mini hot dog on the other end and roll to enclose it; transfer to a baking sheet.
6. Repeat with the remaining hot dogs and pastry, arranging them on the baking sheet[s] in a single layer, without touching.
7. Brush the tops with the remaining egg wash and sprinkle with seeds, if using; transfer to the refrigerator and chill for 15 minutes.
8. Bake until puffed and golden brown, or for about 20 minutes.
9. Let them cool briefly before serving.
10. In a small bowl, mix together all Spicy Honey Mustard ingredients and set aside until ready to serve.  

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