Preheat your oven to 375°F (190°C) and prepare a lined or greased baking sheet.

Unroll the crescent roll dough and pinch seams together to create a continuous sheet, then slice into 1-inch strips.

Wrap each mini hot dog tightly in a strip of crescent dough and place on the prepared baking sheet.

In a medium mixing bowl, combine honey, brown sugar, Dijon mustard, soy sauce, garlic powder, and black pepper. Whisk until smooth.

Brush the glaze generously over each wrapped hot dog.

Bake for 12-15 minutes until the dough is golden brown and cooked through.

Let cool slightly before serving. Garnish with fresh parsley if desired.