Preheat oven to 425 degrees Fahrenheit. Put water in large pot and bring to a boil (I like to do this while I am making the dogs to save time). You will add baking soda to the boiling water right before you are ready to cook the assembled dogs.
Make the cheesy salsa stuffing by putting the cream cheese, Pace® Picante, and pepper jack cheese in a small bowl and mixing until well combined. Set aside.
Pop French bread dough cans open and divide each loaf into four pieces (for a total of 8 pieces). Working one by one, roll each piece into a long 12x4" rectangle. Smooth 2 tablespoons of the cheesy salsa down the middle of the dough. Roll dough lengthwise to form a long tube. Pinch all seams tightly so the filling doesn't escape while cooking.
Wrap the dough tube around a hot dog in a spiral formation. Make sure to pinch both ends of the tube to make sure it doesn't come unwrapped while cooking. Put on a parchment paper-lined baking sheet. Repeat with remaining dough and dogs.
You are now ready to pretzel-fy your dogs! Add baking soda to the pot of boiling water. Boil each dog for 30 seconds (they will puff up a little bit and possibly come unwrapped. Just tuck the unwrapped ends back in as best you can--warning, dough will be piping hot).
Put boiled dogs back onto the baking sheet and brush with egg wash. Sprinkle with kosher salt and sesame seeds. Bake for 12-15 minutes, until golden brown and dough is cooked through.
Devour with remaining cheesy salsa!