1 pack miniature beef cocktail wieners
1 (16-ounce) container buttermilk biscuit dough
1 cup shredded sharp Cheddar
Mustard, optional topping
Preheat oven to 375 degrees F.
In a grill pan on medium heat, cook cocktail wieners until plump, about 5 minutes. Cook in 2 batches. Set aside.
On a clean surface, cut 4 large biscuits into sixths. Dump cheese into bowl and roll each slice of dough in the cheese to make little cheese balls. Gently stretch each ball to fit a mini hot dog. Wrap the dough around the mini dogs. Arrange pillow dogs on a sheet pan lined with parchment paper. Leave about 1-inch space between each roll. Bake for 10 minutes. Garnish with mustard, or desired topping. Serve warm.
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