Pigs in an Everything Blanket

Preheat oven to 350ºF. Line a baking sheet with parchment paper

Sprinkle flat surface with a little bit of flour, and lay crescent dough sheet flat on top of flour. If there are any holes in the sheet, pinch them closed. You may also want to roll the sheet out very slightly, to even it out.

Cut each hot dog into 3 equal pieces. When you are done, you will have 24 total hot dog pieces.

Make sure the sheet is laying horizontally. Using a pizza cutter, cut crescent dough sheet into strips about 1/2 inch wide, and then cut into half. You should get about 25 strips per sheet.

Place a hot dog piece at the end of a sheet strip, and roll up the hot dog pieces. You may want to stretch out the strips slightly, so you roll the hot dogs several times over. Lay each roll on the parchment paper, with the end laying flat on the paper. That ensures the dough will not separate while it bakes.

Combine poppy seeds, toasted sesame seeds, salt, pepper, onion powder and garlic powder in a small bowl. Brush the top of each roll with a little bit of melted butter, and sprinkle with seasoning mix.

Mix whole grain and spicy brown mustard together. Add honey, and stir briskly, to thin the mixture.

Bake for about 15 minutes. Serve immediately with dipping sauce.