Moo moo in a blanket

Ingredients

• 1pack of all beef hot dogs (you can substitute sausage or less traditional types of hot dogs, like turkey or tofu)
• 1 egg
• All-purpose flour, for work surface
• 1 box (17.5 oz.) frozen puff pastry, thawed
• 3 tablespoons poppy and/or sesame seeds (optional)
• Ketchup and mustard, for serving

Directions
 Preheat oven to 375°. Spray baking sheets with non-stick cooking spray or line with parchment paper.
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14x11 inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips.
Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside.
Place a beef hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to seal the end, if needed.
Transfer the wrapped smokies to the prepared baking sheets. Repeat process with remaining smokies and puff pastry.
Brush the tops of puff pastry with egg and sprinkle with seeds, if using.
Transfer to refrigerator and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, 15-20 minutes. Let cool briefly before serving with mustard and ketchup.
**Soul tip: add cheese before wrapping it