Mummy Hot Dogs

• 1 (8 oz) tube refrigerated crescent dough (or crescent dough sheet)
• 8 hot dogs
• Yellow mustard or ketchup, for the eyes and dipping

1. 1Heat the oven to 375°F and line a baking sheet with parchment.
2. 2Unroll the dough and pinch the seams together. Cut it into thin strips, about 1/4 inch wide.
3. 3Wrap 2–3 strips around each hot dog like bandages, leaving a small gap near one end for the face. Overlap the strips a little and stretch them gently as you go.
4. 4Place on the baking sheet and bake 13–15 minutes, until the dough is golden.
5. 5Dot on two eyes with mustard or ketchup and serve warm with more for dipping.

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