Pigs in a Blanket

12 ounces frozen puff pastry, thawed
6 all-beef hotdogs
1/2 cup grated Swiss cheese
1/2 cup Dijon mustard
2 tablespoons cream

On a lightly floured surface, unfold the puff pastry. Lay one hot dog across the sheet and cut it just wide enough to hold the hot dog end to end. Without sealing the pastry, roll it around the hot dog, leaving a 1/4 inch overlap, and cut; unroll the pastry from the hot dog. Using this rectangle as a guide, cut five more pieces of pastry to the same size.

Sprinkle the cheese over the pastry, place a hot dog on each piece, and roll up. Seal the seam with cold water. Cut each rolled hot dog crosswise into 4 segments. Place the pieces seam side down, on a parchment lined baking sheet. Refrigerate for 1 hour. Meanwhile combine the mustard and cream. Bake the pigs in a 450-degree oven for 12 to 15 minutes until they are golden brown. Place on a serving platter and spear with toothpicks. Serve with the mustard cream.