Slice each hot dog crosswise into three matching sections and reserve them for wrapping. Even lengths make it easier to give every piece a similar dough covering.

Microwave the mozzarella in a microwave-safe bowl until melted, then work in the almond flour and egg. The mixture should come together instead of remaining separate strands of cheese and loose flour.

Distribute the baking powder, garlic powder, and salt throughout the dough by mixing thoroughly. Look for an even mixture without visible pockets of dry seasoning.

Gather the dough into a cohesive mass, divide it into 12 equal portions, and round each portion between your palms. The portions should feel pliable enough to flatten without breaking apart.

Arrange the rounded portions on a parchment-lined baking sheet and flatten each into an oval. Make each oval broad enough to fold around its hot dog section.

Enclose a hot dog section in each oval, pinch the meeting edges together, and turn the seam toward the parchment. A snug covering with a firmly joined seam is less likely to open during baking.

Scatter the sesame seeds over the wraps and gently press them into the surface. The seeds should cling to the dough rather than sit loose on top.

Bake at 350 °F for 17 to 20 minutes, checking for an evenly golden exterior. The pastry should look set around the filling, with browned edges and a savory cheese aroma.

Transfer the finished bites from the baking sheet and serve warm. The cheese pastry has its most supple, chewy texture while warm.