Preheat the oven to 375ºF / 190ºC degrees and line a baking sheet with parchment paper.

Bring the pie dough to room temperature and unroll.

Slice half-inch thick strips from the dough.

Take each hot dog and wrap the dough strips around it, overlapping slightly. You may need two strips per hot dog to cover completely.

Place on the baking sheet and bake for 20–25 minutes, until the dough is golden brown.

Allow to cool slightly.

Use the end of a pastry tip to cut tiny circles from the olives for eyes and stick them on with a little mustard.

Serve with extra mustard and ketchup “webs.”