Preheat oven to 375°F. Line a baking sheet with parchment paper or spray with nonstick cooking spray, set aside.
Unroll crescent roll dough. Press on perforations to seal together. Cut dough into 1/4 “strips.
Take the strips and wrap them around each hot dog, keeping gaps so that the hot dog flesh still shows through in several areas. Keep a small gap towards one end so that you can place the candy eyes after they have baked. Place the hot dog on the baking sheet. Continue wrapping the hot dogs until all have been partially covered to resemble a “mummy”.
Bake for 12-15 minutes or until the dough is golden brown and the hot dogs are warmed through.
Remove from the oven. Place a dot of mustard or ketchup on the back of the candy eyes then stick the eyes on each of the mummy dogs. Eat warm.
Notes
Depending on how much of the crescent roll strips you use on each hot dog, you may have enough to cover 6-8 hot dogs. If you do not have candy eyes you can dip a toothpick in mustard or Dijon mustard and poke the hot dog to create eyes.