Vegan Korean Inspired Pigs in a Blanket

1 box Pepperidge Farms puff pastry sheets ($5.99 at Ralphs for 2 sheets)
1 package Lightlife veggie dogs ($3.49 at Ralphs for 8 veggie dogs)
1 small onion, diced
8 oz can corn, drained (I used 8.75 oz Del Monte whole kernel corn no salt added)
1-2 tbsp vegenaise
ketchup, for topping (in squeeze bottle, I used Japanese ketchup)

Preheat oven to 400 degrees F
Take puff pastry out of package, remove paper, and set aside to thaw (don't thaw for more than 40 min)
Mix onion and corn in a bowl. Measure one heaping cup to use as topping for veggie dogs. Set aside extra onion and corn for another use
Stir vegenaise into one heaping cup of onion and corn mixture
Unfold puff pastry sheet and cut into four squares
Place veggie dog on edge of puff pastry and roll to cover veggie dog, pinching edges and ends of puff pastry to seal
Repeat with rest of veggie dogs and second sheet of puff pastry
Place puff pastry covered veggie dogs on a half sheet pan lined with a silicone mat
Cut about eight equally spaced slits into each puff pastry covered veggie dog
Twist open to create an infinity sign
Top each puff pastry covered veggie dog with about two tablespoons of onion and corn mixture
Top with ketchup
Bake for 25 min or until puff pastry begins to brown
Puff pastry is 1980 calories total for both sheets, 240 calories per serving when divided into 8 pieces

Slightly altered from https://www.youtube.com/watch?v=BFvtuc1law0
http://www.beyondkimchee.com/twisty-sausage-bread/