Mummy Hot Dogs

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent roll dough and cut into thin strips, about 1/4 inch wide.
Wrap each hot dog with dough strips, overlapping slightly to create a “bandage” look, and leaving a small space near the top for the face.
If using cheese, tuck a strip under the dough before wrapping for a melty center.
Arrange the wrapped hot dogs on the prepared baking sheet.
Bake for 12–15 minutes, until the dough is golden brown and cooked through.
Allow the mummy dogs to cool slightly, then use mustard or ketchup to dot small “eyes” onto the exposed face area.

Mini mummies: Use cocktail sausages instead of hot dogs for bite-sized party snacks.
Spicy kick: Add a slice of jalapeño under the dough before wrapping for extra heat.
Veggie mummies: Replace hot dogs with veggie dogs or stuffed bell pepper strips for a vegetarian option.
Cheesy mummies: Sprinkle shredded mozzarella over the wrapped dough before baking for extra cheesiness.

Don’t wrap the dough too tightly — leaving a few gaps gives a more authentic “bandage” look.
For the neatest strips, use a pizza cutter to slice the crescent dough evenly.
Serve warm with dipping sauces like ketchup, mustard, or marinara to complete the spooky effect.
If making ahead, assemble the mummy dogs and refrigerate them on the baking sheet, then bake just before serving.
Get creative with the “eyes” — try using black sesame seeds or tiny pieces of olives for a different look.