This very easy recipe is simply Pigs in Blankets, full size. I don’t normally agree that bigger is better, but here it’s true – this lifts the very casual hot dog from a snack to a meal.

As always – use whatever brand you like, but make sure it’s high quality, void of fillers and such. I’m partial to Applegate.

Make plenty – you’ll want extras. Note that your dough should be very cold.

14 ounces puff pastry, defrosted and chilled (check the packaging for defrosting instructions)
8 hot dogs
White flour

1. Preheat oven to 300 degrees.

2. Unwrap the pastry dough and place on lightly floured surface. Unfold and remove any remaining packaging, then dust both sides of the pastry with flour.

3. Gently roll out pastry into a large, very thin rectangle – tears with can be sealed with a drop of water. Using a sharp knife or pizza wheel, cut the pastry into quarters, then cut the quarters diagonally into triangles (right triangles, to be exact).

4. Sprinkle the pastry with a little more flour, then place a hot dog in the skinny end and roll up diagonally to enclose. Seal with a drop of water, if needed. Repeat process til all hot dogs and dough are used.

5. Place completed hot dogs on a lightly greased baking sheet, then bake until puffed and golden, about 30 minutes. Let cool briefly before serving with mustard and ketchup.