Hogs in Bedrolls

Ingredients

• 1 to 2 sheet(s) frozen all-butter puff pastry (see Cook's Note), thawed according to package directions
• 1 (12-ounce) package cocktail franks
• 1 {=amount1|egg|eggs}
• Ketchup, mustard, barbecue sauce, or steak sauce for dipping (optional)

Instructions

1. Preheat the oven to 400°F. Line two large rimmed baking sheets with parchment paper or nonstick (silicone) liners.
2. On a lightly floured work surface, unfold or unroll the puff pastry. If necessary, use a rolling pin to gently roll it flat (take care not to press too hard, which compresses the layers, decreasing its puff when baked). Cut as many 2-inch squares as you have cocktail franks. Lay each frank diagonally on a square, fold the two opposite corners up and over the frank to meet at the top, and press or pinch them to adhere. Arrange them about 1 inch apart on the prepared baking sheets.
3. In a small bowl, beat the egg with 1 tablespoon water and brush the top and sides of each bedroll with the mixture. Bake until the bedrolls are browned, puffed, and crisp, about 17 minutes, rotating the sheets 180 degrees and switching racks halfway through baking. Set the baking sheets on wire racks and let the bedrolls cool for about 5 minutes. Serve hot, with ketchup, mustard, barbecue sauce, or steak sauce on the side for dipping (if desired).