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Roll each piece of dough into a 3x4-inch rectangle on a lightly floured surface.
Spread 1 teaspoon of the mustard on each piece of rolled dough.
Place a hotdog on the short side of the rectangle and roll up.
Repeat with the remaining dough and hotdogs.
Place on a parchment lined baking sheet, cover with plastic wrap and allow to rise in a warm spot until doubled in size, about 30 minutes.
Preheat the oven to 425°F.
Mix the egg yolk with 1 tablespoon water to make an egg-wash.
Brush the egg-wash on the dough and sprinkle with poppy seeds, if using.
Bake for 12 to 14 minutes, until dough is golden brown and cooked through.
Transfer to a plate and serve.