8 fat-free or nearly fat-free franks (about 40 to 45 calories each)
1 package refrigerated reduced-fat crescent dough
Flour, for dusting
Mustard, as dip, optional
Preheat the oven to 375 degrees F.
Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking.
Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes.