Preheat your oven to 550°F (290°C). Open your crescent roll dough and cut or tear into ¼-inch thick strips lengthwise.

Wrap strips around hot dogs, mimicking the cloth bandages on a mummy. The more irregular, the better!

Tip: Each hot dog uses the dough from about one crescent roll. Use the perforations as a guide.

Place wrapped hot dogs on a lined baking sheet — we used a nonstick Silpat baking mat, but parchment paper also works well — and bake until golden brown, about 5 minutes. Turn once for an even bake. 

Tip: We cooked 4 hot dogs at a time, but you could possibly cook more than that, depending on the size of your baking sheet. Just make sure your hot dogs aren’t touching or the crescent roll dough won’t get crispy.

Remove from the oven using a pizza peel and/or heat-resistant gloves. Once slightly cool, top with edible googly eyes.

Serve along with your favourite dipping sauces! We love the classics and serve these with ketchup and mustard.