• 1 sheet of puff  pastry, thawed
• 4 kosher beef hotdogs
• Dijon style mustard
• ½ cup sharp grated cheddar cheese

Directions

Preheat oven to 375^o F.

Cut pastry into four squares.

Brush mustard across each square leaving a ½ inch border free of mustard at top and bottom (this is where we are going to seal the pastry).

Slit each hotdog in the middle and about half way through. Sprinkle cheese into the slit.  Brush a tiny bit of water on the clean/non-mustard edges of the pastry. Place each hotdog on a square of the pastry and roll it up. Using a fork, dock or pierce the pastry around the entire hotdog. This will keep the pastry from rising to its maximum height. Space the hotdog rolls evenly on a baking sheet.

Bake approximately 25-30 minutes until the pastry is brown and flaky. Let cool for a few minutes before serving.