(This mummy was made with Rhodes rolls dough. Now I use crescent dough. Way faster, easier, and super yummy!)
Coat a cookie sheet with non-stick cooking spray. Carefully pull apart crescent triangles. Slice crescent dough into thin strips with a pizza cutter. Wrap strips around the hot dog leaving a space for the head. Wrap a small piece of dough around the head. Place mummy dogs on the sprayed baking sheet. Bake at 350° for 13-17 min or until lightly browned. Remove from oven, cool slightly and add mustard or ketchup eyes. Serve warm with ketchup and mustard.
In 2013, I tried out this version, cutting limbs for the hot dogs. The kids thought it was cool, but it took a lot longer to prepare these (and was a little greasy-gross), and they were harder to eat.