Preheat oven to 375 degrees Fahreneheit (190 degrees Celsius).

In a small bowl, mix the honey and mustard. Brush the mixture on the puff pastry squares and top each square with a hot dog.

Wrap the puff pastry around the hot dog and place sealed side down on a cutting board.

Slice into sections hasselback style. (To be sure you don’t slice too deep, place two chopsticks on the cutting board, on either side of the pastry-wrapped hot dog.) Brush with egg wash and sprinkle with everything spice. 

Place on a Gefen Parchment-lined baking sheet and bake until puffed and golden, about 20 minutes.