Cheddar Pigs in a Blanket with Mustard Dipping Sauce

Ingredients for the cheddar crescent dough:

• 3 1/2 to 3 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast
• 4 Tablespoons butter, room temperature
• 1/2 cup warm water (120° to 130°F)
• 1/2 cup warm milk (120° to 130°F)
• 1 egg
• 1 cup sharp cheddar cheese, shredded and divided

For assembly:

• 36 mini hot dogs or cocktail franks
• 1 egg, beaten

For the mustard dipping sauce:

• 1/2 cup spicy brown mustard
• 2 tablespoons honey
• 1 teaspoon fresh thyme

Directions:

1. In bowl of electric mixer, add 2 cups flour, sugar, salt and yeast. Mix until well combined.
2. Add butter, warm water, milk and egg. Mix on low speed for 1 minute, scraping bowl. Increase speed to medium and mix for 1 more minute. Scrape bowl. Add more flour 1/4 cup at time until dough is pulling away from sides of mixer.
3. Switch to dough hook and knead on low speed for 5 minutes, or until dough is smooth and springs back when touched. Add 1/2 cup cheddar cheese and knead until incorporated. You can also do this step by hand.
4. Butter large bowl. Place dough in bowl and cover with plastic wrap. Let rise in warm place for 1 hour, or until dough has doubled in size. You will know that it is ready when you insert your finger into dough and the indentation stays in place.
5. Turn dough out onto floured surface. Punch dough down and cut in half. Roll into 12- inch rectangle. Sprinkle with remaining cheese. Cut into 16 triangle-shaped pieces. Place a hot dog at the end of each and roll up. Let rise while you preheat oven to 350°F.
6. Brush tops with egg wash and bake until golden brown, about 12 to 15 minutes.
7. While the Pigs in a Blanket are baking, make the Mustard Dipping Sauce. Combine the mustard, honey and thyme until well-mixed and serve alongside Pigs in a Blanket. Refrigerate leftover sauce.