Serve these warm pigs in blankets with barbecue sauce, smooth salsa or ketchup for dipping.
12 slices white bread
1/4 cup (60 mL) sweet mustard
3/4 cup (175 mL) minced onion
12 all-beef hotdogs, (1 lb/500 g)
2 tbsp (30 mL) melted butter or vegetable oil
Cut off crusts from bread. Using rolling pin, roll each slice to (1/8)-inch (3 mm) thickness. Brush with mustard; sprinkle with onion. Place 1 hotdog on edge of each slice; 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; brush with butter. Bake in 400 degrees F. (200 degrees C.) oven, turning once, until bread is crisp, 20 to 25 minutes. Cut each in half.
Mustard and Relish Toasted Tootsies in Blankets: Replace onion with dill pickle relish.