Pre-heat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
In a food processor combine oat flour, tapioca flour, garlic powder, mustard powder, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
1 cup 120g store-bought oat flour (see note),1 cup 120g tapioca flour,1/2 teaspoon garlic powder,1/2 teaspoon mustard powder,½ teaspoon salt,½ cup butter
In a small bowl whisk egg and apple sauce together. With the food processor running, add egg mixture and process until the dough just comes together.
½ cup apple sauce,1 egg
Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out to a thickness of 1/16″ and using a cookie cutter stamp out circles about the same length as your cocktail hot dogs. If dough is getting too warm at any
Wrap the stamped out circle around the dried off hot dog and pinch together until it has sealed. Place on baking sheet. Continue working until all of the hot dogs are wrapped.
12 ounces cocktail hot dogs
Bake for 12 minutes. Take out of the oven and turn the Pigs in a Blanket over and continue to bake for another 5 minutes.
Remove and serve warm or room temperature along side some grainy mustard.