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Steps
1
Separate or cut each can of dough into quarters (if using crescent rolls, press perforations to seal). Press one side of each rectangle into cornmeal.
2
Spread 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.
3
Bake at 375°F 12 to 15 minutes.
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