• Start by making the crescent roll dough. While your dough is resting, cook your hot dogs. I like to cook mine in a dry skillet until lightly brown.

ROLL AND CUT

• Divide the dough into 2 or 3 portions to make for easier rolling. I divided mine into 3 portions. Roll out into a rectangle about 10 x 7 inches.
  
• Using a pastry wheel cutter or pizza cutter, cut the dough into 6-7 strips.
  
• Take a hotdog and wrap 1 strip of dough around it. Repeat for the remaining hotdogs.
  
• If using mini hot dogs, cut your dough into 4 squares and cut each square into strips. Then wrap your mini hotdogs in each strip of dough.
  

BAKE

• Place your wrapped hot dogs on a parchment lined baking sheet. Preheat oven to 375. Prepare egg wash by cracking 1 egg yolk into a small dish. Add 1 tablespoon of water. Mix well with a fork or whisk. Brush over crescent wrapped hot dogs.

  Bake at 375 for 20 minutes. Enjoy with your favorite dipping sauces!