Mini Pretzel Dogs with Apricot Mustard Dip

Preheat oven to 425 degrees.Flatten pizza dough into about a 6 inch circle.Cut into strips about ½ inch wide each.Stretch strips out lengthwise and cut crosswise into 3 to 4 equal pieces.Stretch each piece out until it is long enough to wrap up the sausage.Place a sausage crossways at the top of the dough and roll up, pinching to seal the edge.Pour water and baking soda into a large pot and bring to a boil.Add pretzel dogs to the water, about 6 at a time and cook for 20-30 seconds. They're done when they start to float.Remove them with a slotted spoon.Place pretzel dogs on a baking sheet lined with parchment paper.Whisk egg in a small bowl with a splash of water.Brush egg wash onto pretzel dogs and sprinkle with salt and poppy seeds.Bake in preheated oven for 10-12 minutes, until browned.Meanwhile make dip.In a small bowl whisk together jam, mustard and balsamic.Serve with pretzel dogs.