- 2 packages Secret Island Salmon Hotdogs, (8)
- 2 sheets puff pastry, thawed according to package directions
- Flour for dusting
- 2 egg, lightly beaten with 1 teaspoon water
- Furikake seasoning
- Sriracha ketchup
- Dill Dijon mustard
Preheat the oven to 400.
Line two baking sheets with parchment paper.
Roll the thawed pastry out onto a lightly floured surface.
Cut rectangle into 4 quarters, so that each quarter can wrap around and cover a salmon dog.
Seal the edge using a bit of egg wash and sealing it with the tines of a fork.
Place prepared salmon dogs into the freezer, about 20 minutes or until firm.
Cut each salmon dog into 4 pieces.
Brush each piece with egg wash, and roll in furikake seasoning.
Bake 18-22 minutes or until puffed and golden.
Remove from the oven and serve warm or a room temperature with ketchup and mustard.
Enjoy! (And share the secret!)