Step 1

Preheat the oven to 375º. Melt the butter in a small saucepan. Brush a 9-inch springform pan with a little of the melted butter. Brush the outside of an ovenproof 3-inch-diameter ramekin with melted butter and place it in the middle of the springform pan. Stir the honey mustard, paprika, and garlic powder into the remaining melted butter until smooth.

Step 2

Unroll a tube of crescent roll dough. Press the perforated seams together. Repeat with the other tube of dough. Cut each sheet of dough into fourths crosswise and lengthwise to make 16 strips per sheet. Brush the strips with the mustard-butter mixture, reserving about 2 tablespoons for the top.

Step 3

Roll each cocktail frank in a strip of dough. Arrange the franks standing up in 2 circles around the ramekin. Bake until the dough is puffy, 25 to 30 minutes. Brush with the reserved mustard-butter mixture and sprinkle with the poppy seeds. Continue baking until deep golden brown, 10 to 15 more minutes. Let cool on a rack for 10 minutes, then remove the springform ring. Fill the ramekin with honey mustard for dipping.