Start by pulling out two eggs from the fridge to allow them to come to room temperature. 15 minutes should be sufficient. Turn on the oven to 200 degrees. We are warming it only to create the ideal place to proof the dough. Once it comes to temperature, turn it off. 

In a food processor, combine flour and cold butter. Pulse until butter bits are incorporated/ cut into the dough. (If you don't have a food processor, freeze your butter and grate it in to the flour, in a large glass bowl. Then use hands to combine.)

After butter is cut into the flour, add instant/ rapid rise yeast, sugar and salt to the processor and pulse to combine. (If you don't own a food processor, simply stir the rest of the dry ingredients in.) 

(If you are not using instant / rapid yeast, you'll need to proof the active yeast in water prior to adding it to the flour mixutre. To do so, place 1 of the 4 tbsp of sugar in a bowl, with the yeast, and add the 6 tbsp warm water. Allow to activate for 5-10 minutes before adding to flour.)  

Dump flour and butter mixture into a large glass bowl, and add warm water and egg, and mix until a dough forms. 

Cover bowl with towel and place in the TURNED OFF OVEN and allow the dough to rise for 30-45 minutes. 

Remove bowl from oven and preheat oven to 375. 

Cut dough ball in half, (you should have 2 8 oz portions) and transfer one half to a lightly floured work surface. Knead the dough ball a few times until the dough ball is soft. Sprinkle with a bit more flour before rolling. (I like to work on parchment paper, as it easily slides onto a cookie sheet and into the oven.) 

Roll dough into a circle approximately 10-12 inches in diameter. I find it best to flip and turn the dough in between rolling stages. It prevents sticking. 

Cut the circle of dough into 4 equal section, and then cut each section into 3 additional sections. This should equal 12 sections of gluten free crescent dough. It will seem thin, but we're aiming for the perfect proportion of dough to dog. It will puff a bit when the dough bakes. 

I used Nathan's Famous Uncured Beef Hot Dogs, which come 6 to a package. Therefore, I cut each hot dog in half, and rolled each hot dog half in one triangle of dough. Repeat until all hot dog portions are used. 

(Repeat the last three steps with the other half of dough, and more hot dogs.) 

Line two cookie sheets with parchment paper. Place 12 pigs in a blanket per cookie sheet. 

In a small bowl, beat an egg with one tbsp water, and baste each pig in a blanket with egg wash. If desired, sprinkle with Everything but the Bagel Seasoning, or course salt. 

Bake the pigs in a blanket in a 375 degree oven for 12-15 minutes. 

(Side note - 16 oz of dough is equal to two rolls of Pillsbury Crescent Dough.)