• 1 sheet puff pastry
  • 4 hot dogs
  • 1 egg, beaten with a splash of water
  • 3 sprigs rosemary, chopped

Cut the puff pastry into quarters. Roll each quarter into a rectangle that is the length of the hot dog. Place the hot dog on to the puff pastry, roll it up and seal the edges with a little egg wash.

Cut each wrapped dog into 3 pieces. Place them onto a sheet tray, close together in a big circle shape.

Brush the tops with some egg wash and sprinkle with rosemary.

Bake for 20 minutes or until golden brown.