Preheat oven to 400°.

Grease inside of a 8” springform pan with Pam.

In a small bowl, combine butter and salt.

Unroll dough and roll it out just a bit with a rolling pin.

Cut 1”-x-2” rectangles.

Brush tops of each with the butter. Lay a hot dog on the buttered side and wrap in the dough, sealing the seam.

Stand each one up in the pan.

Brush tops with the extra butter.

Bake until golden, 55 to 60 minutes. (Can cover with foil loosely the last 5 mins)

I baked this on top of a jelly roll pan in case any grease seeps out the side. Use a papertowel to absorb it at the end.

Let cool for 10 minutes.

Remove from the pan and serve with mustard.