• Preheat oven to 400℉/200℃. Line 1 baking sheet with parchment paper or silicone mat.
• Cut the puff pastry into 6 sections big enough to fit the hot dogs.
• Place a hot dog down the center of each section. Bring the sides together and pinch to seal. Repeat with the remaining hot dogs and puff pastry sections.
• Place the seam side down. Use a scissor or knife to make thin slices, about 8-10 cuts, into the sausage rolls. Make sure to cut the hot dog through, but not the bottom layer of the dough.
• Place the rolls on the prepared baking sheet. Carefully open the cuts and twist them left and right, alternatively.

Toppings

• In a medium bowl, combine mozzarella cheese, sweet corn, onion, scallion, and mayonnaise until well incorporated. Set aside.
• In a small bowl, mix egg and milk to make the egg wash. Brush the top of the sausage bread with egg wash.
• Spoon the corn cheese topping over each roll.
• Bake for 20-25 minutes or until golden brown. Drizzle with ketchup and sprinkle some dried parsley on top. The sausage bread puff pastry is best eaten warm.