Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium microwave-safe bowl, combine the mozzarella, cream cheese, egg, and pork panko. Mix until well incorporated.

Microwave the mixture for 90 seconds, stirring every 30 seconds, until the cheese is fully melted. Continue mixing the dough until it comes together; it will cool and begin to firm up. Switch to using your hands to knead if necessary.

Divide the dough into 3 equal portions. Shape each portion into a ¼-inch-thick rectangle large enough to wrap around the hot dogs with an additional ½ inch on either end.

Place a hot dog on each rectangle of dough and wrap it around, pinching the seams and ends to securely enclose the hot dog.

Arrange the wrapped hot dogs on the prepared baking sheet. Bake for 20 to 25 minutes, flipping them halfway through, until the dough is deep golden brown.

Allow the "corn" dogs to cool on a wire rack for a few minutes before serving to avoid burning your mouth.