Preheat the oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.

Open the crescent roll dough package and unroll it on a clean surface, pinching seams together to form a solid sheet. Cut into strips approximately 1-inch wide.

Take each mini hot dog and place it at one end of a dough strip, wrapping it tightly around the hot dog.

Transfer the wrapped hot dogs to the prepared baking sheet, spaced about an inch apart.

In a small bowl, whisk together honey, brown sugar, Dijon mustard, soy sauce, garlic powder, and black pepper until well combined.

Brush the glaze generously over each wrapped hot dog.

Bake in the preheated oven for about 12-15 minutes or until the dough turns golden brown.

Remove from the oven and let cool for a few minutes before serving.

Sprinkle chopped parsley over the cooled treats for garnish if desired.