Ingredients
12 slices white bread
¼ cup SIDS OUDTSHORN MUSTARD
¾ cup minced onion
12 x 500 g all-beef hotdogs
2 tbsp melted butter
Directions
Cut off crusts from bread. Using rolling pin, roll each slice to 3 mm thickness. Brush with SIDS OUDTSHORN MUSTARD then sprinkle with onion. Place 1 hotdog on edge of each slice and roll up tightly to enclose. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 days or freeze for up to 3 weeks.)
Place on parchment paper-lined or greased rimmed baking sheet then brush with butter. Bake in 200°C oven, turning once, until bread is crisp, 20-25 minutes. Cut each in half.
