- 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.