How to Make It
To prepare the pigs, preheat oven to 425°. Lightly spray a large baking sheet with cooking spray.
Roll pizza dough into an 11x17-inch rectangle on a lightly floured surface. Cut the pizza dough into 42 even strips, stretching each dough strip slightly using your fingertips. Tightly wrap each cocktail frank horizontally with 1 dough strip. Place wrapped franks onto prepared baking sheet.
Bring 8 cups water to a boil in a large stockpot; add baking soda and honey to pan, stirring until dissolved. Add 5 to 6 wrapped franks to water; cook 20 to 30 seconds. Return franks to baking sheet using a slotted spoon. Repeat procedure until all franks have been boiled. Arrange franks 1 inch apart on baking sheet.
Whisk together egg and half-and-half in a small bowl. Whisk together poppy seeds, sesame seeds, dried onions, dried garlic, and salt in a shallow bowl. Lightly brush the dough of each frank with egg mixture using a pastry brush; gently roll each in the poppy seed mixture, returning to baking sheet as they are coated.
Bake at 425° for 12 to 15 minutes or until lightly browned; cool 5 to 10 minutes on sheet. Gently transfer to a platter using a spatula. Serve with cream cheese dip.
To prepare the dip, place softened cream cheese in a medium bowl; beat with an electric mixer until fluffy. With the mixer at low speed, mix in the buttermilk and remaining ingredients (through pepper) until smooth.