Preheat the oven to 375 F and line a rimmed baking sheet with a silpat mat or parchment paper.
Unroll the crescent roll dough and separate the dough into the four rectangles that it comes in. Do not separate the triangle pieces.
Use your fingers to gently smash the perforated edges of the triangles together so you have four solid rectangle pieces.
Use a sharp knife or a pizza cutter to slice each rectangle into thin strips (about 1/4" thick) lengthwise.
Start wrapping each hot dog at one end, making a little hat and then leaving space for the mummy's face before you continue wrapping down the length of the hot dog. Use additional strips as needed (I usually needed about 2-3 strips per hot dog).
Place the wrapped hot dog on a rimmed baking sheet lined with a silpat mat or parchment paper.
When all the hot dogs have been wrapped, bake them in a preheated oven for 10-12 minutes, until the "wrappings" are golden brown.
When done, place the mummy dogs on a wire cooling rack. Use dots of mustard or ketchup to create eyes. You can also use the ketchup as a glue to place candy eyeballs on th
Notes
Store baked mummy dogs in the refridgerator for 2-3 days.Mummy dogs can be reheated in the oven or microwave for a few minutes until warm.