Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Take the crescent dough out of the can and separate it at the perforations so you have 4 large rectangles. Press the dough to seal if there are perforations.

Cut each sheet of dough lengthwise into thin strips. Generally, thinner strips will work better. I usually stretch my strips out before wrapping.

Wrap each hot dog with the dough strips, leaving a small gap near the top for the “eyes.” Criss-cross the strips to mimic mummy bandages.

Place wrapped dogs on your prepared baking sheet and bake for 12–15 minutes, or until the dough is golden and cooked through.

Add candy to the top of each eye balls to the hot dog mummy or alternatively you can dot on eyes using mustard.