48CM RECIPES

Steps:

• Remove puff pastry sheets from the freezer and thaw according to the package instructions. Cut the sixteen hot dog links into 1 1/2-inch (3.81cm) pieces making a total of 48 pieces. Preheat the oven to 400°F/ 200°C and line two baking sheet pans with parchment paper or silicone mats. In a small bowl, whisk together the egg and water; set aside.
• Sprinkle about 1 Tbsp flour on the work surface. Roll one of the thawed puff pastry sheets into a 12"x 9'' (30.48cm x 22.86cm) rectangle. Using a rotary pastry cutter or knife, cut three 3-inch (7.62 cm) vertical strips and eight 1 1/2-inch (3.81cm) horizontal strips. There should be 24 small rectangular strips. *Note that measurement results many vary due to the size of the hot dogs or smoked sausages you are using.
• Brush the small end of a puff pastry strip with egg wash and starting with the dry end roll up a (1 1/2-inch/3.81cm) hot dog piece; the egg wash seals the puff pastry together. Place seam side down on the prepared baking sheet; continue with the remaining 23 hot dog pieces.
• Repeat the process with the other half of the puff pastry and 24 hot dog pieces. Brush the puff pastry sides and tops with the remaining egg wash. Sprinkle with everything bagel blend or finishing flaked sea salt, if using.
• Bake for 15-20 minutes or until golden brown. Serve with your favorite hot dog sauce and condiments.