Pigs in a Blanket

Makes about 28 to 30 individual pieces

8      to 10 ounces prepared puff pastry (completely thawed if                         frozen)
12    ounces mini hot dogs (about 28 to 30)
        egg wash (1 large egg lightly beaten with 1 tablespoon
        of water)
        nonstick Cooking Spray

Nutritional information per serving (per piece):
Calories 116 (45% from fat) • carb. 13g • pro. 4g • fat 7g • sat. fat 1g  chol. 45mg • sod. 23mg • calc. 12mg • fiber 0g

1. Cut the sheet of pastry into 3 long rectangular rows (about 2½ inches wide x 9 inches long). Then cut each row into triangles with approximately a 1½-inch to 2-inch base.
2. Wrap each mini hot dog by placing it on the base of the triangle and then rolling up to the point. Press the point into the base of the pastry to secure.
3. Repeat with all of the mini hot dogs. Refrigerate all for about ½ hour.
4. Place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Once refrigerated, line the mini hot dogs evenly in one
row on the prepared basket.
5. Place in oven in the upper rack position. Set to 400°F and Bake for 8 to 10 minutes. Pastry should be a deep golden brown.
6. Serve immediately with desired mustard.