1 12-ounce package cocktail weenies
2 tubes refrigerated crescent roll dough
dijon mustard, for brushing and serving
1 large egg
1 tsp caraway seeds
fresh rosemary sprigs and cranberries for decoration
Heat oven to 375, line a baking sheet with parchment. Unroll dough and brush one side with mustard. Cut each triangle in half lengthwise. Place 1 weenie on wide end of dough and roll up. Repeat. Arrange in two concentric circles making sure dough is touching. I place a small dish on baking sheet to help arrange in a good circle and removed dish before baking. Beat egg with 1 tbsp of water and brush over the dough. Sprinkle with caraway seeds and bake 18-22 minutes until golden brown. Serve on a platter with small dish of mustard in the middle. Circle the dish with the rosemary and some cranberries.
