Stuffed Frank Puffs

Cut each hot dog into 10 pieces. Dab a small amount of hot mustard on the end of each piece. Divide bread dough into 50 small pieces. Using a small amount of flour on fingertips and work surface, flatten and stretch dough pieces to 2-inch diameter circles. Place hot dog pieces in the center of each dough circle. Pinch dough around filling, using more flour if needed to seal completely. Place dough balls seam sides down ½ inch apart on lightly greased baking sheets. Let rise for 1 hour at room temperature. Bake at 375° for 15 minutes or until golden brown. Serve warm.