Hot Mummy Dogs
1 (8-count) pack of hot dogs
1 (8-count) pack of refrigerated crescent dough
Preheat oven to 375°F
Line a baking sheet with parchment paper
Open the crescent dough and slightly flour the working surface. Remove dough from can and unroll it as one piece on the counter. Now, cut the dough on the middle "T" to make 4 rectangles (each of the 4 rectangles have 2 triangles). Pinch together all the perforated marks so the traingles no longer show. Roll out each of the 4 rectangles with a rolling pin to smooth. Don't over flatten the dough--just smooth over the pinch marks.
Now, cut each of the 4 rectangles into 6 strips so you have 24 strips.
Wrap each hot dog with 3 of the strips, leaving an open area for the face and tuck and pick to seal each end. Place hot dogs on the parchment lined baking sheet and bake for about 10 minutes, or until crescents become golden. Remove from oven and squeeze 2 tiny mustard dots for the eyes and serve!