My laughably amateur test run (half topped with sesame seeds) was delicious but clearly needs improvement.
Dufour puff pastry was easy to find, but within jogging distance (I am limited by work and home-healthcare obligations) the only cocktail-frank size dogs I could find besides Ball Park were Nathan's, which turned out to be more generic than I remembered anyway. The cocktail size probably kept the dogs from bleeding more oil; they all browned nicely, but I hadn't expected the drips.
I swear I put them seam side down, but they rocked and rolled. What dogs weren't loose in the puffed pastry were squeezed out by them; I need to roll it much more thinly. And maybe brushing with mustard wasn't enough -- should I brush with mustard and egg within?
I'm now testing perishability, leaving four wrapped on the counter and four wrapped in the fridge. Logistics will not allow me to bring them to the event hot.
It's been so long since I did this. I'll never go back to Pillsbury (though that dough product did have sticking power).