Preheat your oven to 400°F and line two baking sheets with parchment paper. Thaw your puff pastry sheets if you haven't already—they should bend without cracking. This takes about 30-40 minutes on the counter, so plan ahead if you're making these for a specific time.

Pat the beef franks completely dry with paper towels, then cut each one in half. Drier franks help the pastry stick better and crisp up more evenly. I learned this the hard way after my first batch slid around during baking.

Mix together the honey, Dijon mustard, paprika, garlic powder, salt, and black pepper in a small bowl. This glaze should smell amazing and look slightly thick. Brush half of this mixture onto each beef frank half right now—don't wait until they're wrapped.

Unfold one puff pastry sheet and cut it into 12 long strips using a sharp knife. Wrap each strip tightly around a glazed frank, overlapping slightly as you go around. Keep the seam facing down on your baking sheet so it seals as it bakes.

Brush the beaten egg all over each wrapped frank to get that gorgeous golden color. Sprinkle with sesame seeds and mozzarella cheese while the egg is still wet so everything sticks. Don't be shy with the cheese—it melts into these little pockets of deliciousness.

Bake at 400°F for 28-32 minutes until the pastry turns deep golden brown and you can see the cheese bubbling slightly. My batch took exactly 30 minutes, but every oven runs a little different, so start checking at minute 28. The kitchen will smell unbelievable at this point, and your kids will probably be hanging around the oven.

Let the pigs in blanket family kids cool for 3-4 minutes on the baking sheet before serving. They're tender right out of the oven, and moving them too fast can break the pastry. Transfer to a platter and drizzle with the remaining honey mustard glaze for serving.