Start by browning the ground beef in a large pot until no longer pink.
Put some of the cooked meat into a blender or food processor and pulse a couple times until the meat is small like a grain of rice. Do this in batches to prevent making a meat paste. LOL Once all meat has been pulsed set it aside in a different bowl.
In the same large pot you cooked the meat add the minced onion and garlic and cook for 3-4 minutes or until translucent. Add the cumin, chili powder, tomato paste, mustard and broth. Stir until combined. Add the meat back into the pot and cook for 1 hour on low. Stir occasionally.
While the meat is cooking measure out 4 oz balls of pizza dough and set aside until Coney sauce is done. (See note)
Slice up the hotdogs and set aside. Shred the cheese unless you used already shredded. Make the egg wash by cracking the egg into a small bowl and add the tablespoon of water lightly whisk.
Roll out the dough until it’s about a ¼ to ½ inch thick. If you roll it too thin, the filling might leak out while baking. On one half add the sliced hotdogs, about 2 tablespoons of the Coney sauce. (See note). Then fold over the dough so it looks like a half moon. Seal the edges with either some of the egg wash or water. Here is where you can seal the pockets however you like. I folded my edges over each over to create a pretty design. (See note)
Place the pockets on a baking sheet lined with parchment paper or foil. Brush the top with the egg wash. Back at 350 for about 25 minutes or until golden brown. Enjoy!