Franks in Blankets

Although I rarely eat meat, something about making Latkes brings on the urge to make these. The Joy of Cooking 75th Anniversary Edition has a great "recipe" that elevates the usual to quite special.

Of course the franks have to be Kosher, Hebrew National. Usually refrigerated crescent rolls are used. but the traditional brands are quite disgusting in terms of trans fat, and I was thrilled to find an alternative at our cooperative. The cookbook suggests spreading Djon mustard on the dough before rolling them up.

While they were baking and Hubs was making the Latkes I made the suggested "Honey Mustard" sauce (1/3 cup mustard, 6 tbsp. honey and some black pepper)...awesome!!!