Line a baking sheet with baking paper.

• Cut each hot dog in half lengthwise to give you 12 halves.
• Use the tip of a knife to make 3 slices at either end of the hot dog to make four spider legs on either side – keep about a fingers width of sausage uncut in middle for the body.
• Cut 12 strips of puff pastry about 2 cm (0.78 inches) wide and 7 cm (2.7 inches) long, or long enough to wrap around the sausage half and overlap.

  Wrap a piece of dough around the center of each sausage with the ends overlapping on the flat cut side, and press to seal.
• Place the prepared hot dogs onto a lined baking tray and place them in the fridge for at least 1 hour before baking.
• About 15 minutes before baking, preheat the oven to 200⁰C/400⁰F.

  Bake in a hot oven until the pastry is puffed and light brown - this will take about 12 - 15 minutes. Remove from the oven and allow to cool slightly before adding the eyes.
• Use a toothpick to apply a little mustard, mayonnaise, or ketchup on the back of the candied eyes and stick them to the hot dog.