GLUTEN-FREE PIGS IN A BLANKET

For the Dough
Add the softened butter and Greek yogurt to a food processor, pulse to combine
In a large bowl, combine the potato starch, tapioca flour, cornstarch, gluten-free baking flour, all-purpose gluten-free flour, white sugar, baking powder, xanthin gum, and salt
Add half of the flour mixture to the food processor, use the dough setting to combine
Once combined, add the other half (use your hands to knead if needed)
Place wax paper on top of a plate and dust, then add the dough
Refrigerate for 2-3 three hours, then split the dough into two even balls
After the allotted time, preheat the oven to 350F and line a baking sheet with parchment paper
Dust wax paper and place one of the balls on the prepared surface
Sprinkle flour over the top of the dough as needed to roll out into a 12″ circle using a rolling pin
Use a knife or pizza cutter to slice into 8 even triangles
Repeat steps 7-9 with the other ball of dough
For the Hot Dogs
Cut each of the six hot dogs into three even pieces
Place a piece of hot dog at the end of a triangle, then roll in towards the center
Place the pig in a blanket on the prepared baking sheet, and repeat the process with the rest of the hot dogs and dough
Mix together the egg and one teaspoon water, then brush the pigs in a blanket with the egg mixture
Sprinkle with the Everything But the Bagel Seasoning
Bake for 25 minutes
For the Spicy Honey Mustard
Combine the dijon mustard, honey, and garlic chili paste in a small bowl