1Separate or cut each can of dough into quarters (if using crescent rolls, press perforations to seal). Press one side of each rectangle into cornmeal.
2Spread mustard on other side of each rectangle. Place hot dog on short end of each rectangle, mustard side up. Roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet.
3Bake at 375°F 12 to 15 minutes.