RECIPES, INGREDIENTS & MORE

Ingredients

• 8 to 10 ounces prepared puff pastry (completely thawed if frozen)
• 12 ounces mini hot dogs (about 28 to 30)
• egg wash (1 large egg lightly beaten with 1 tablespoon of water)
• nonstick Cooking Spray

Instructions:

1. Cut the sheet of pastry into 3 long rectangular rows (about 2½ inches wide x 9 inches long). Then cut each row into triangles with approximately a 1½-inch to 2-inch base.
2. Wrap each mini hot dog by placing it on the base of the triangle and then rolling up to the point. Press the point into the base of the pastry to secure.
3. Repeat with all of the mini hot dogs. Refrigerate all for about ½ hour.
4. Place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Once refrigerated, line the mini hot dogs evenly in one row on the prepared basket.
5. Place in oven in the upper rack position. Set to 400°F and Bake for 8 to 10 minutes. Pastry should be a deep golden brown.
6. Serve immediately with desired mustard.