Cut each hot dog in half (crosswise). You should have 16 pieces when you're done.
Remove crescent dough from can, then separate into 4 rectangles. Press perforations between triangles closed with fingers.
Using a sharp knife (or pizza cutter), slice each rectangle into 8 long strips (lengthwise). You should have 32 strips when you're done.
Wrap each hot dog piece with two strips of crescent dough (one piece at a time), overlapping the strips to create a bandaged look. Make sure to leave an opening near the rounded end for the eyes.
Place hot dogs on baking sheet (grease first if not nonstick), then bake until browned (about 12 to 15 minutes).
Decorate with googly eyes, adding a small dab of mustard or ketchup to hold in place.
Serve hot with dipping sauce. Enjoy!
Make Dipping Sauce:
While mummies bake, combine mayo, mustard, and maple syrup in a small bowl. Stir until until smooth and well mixed.
Notes
Air Fryer - To make this recipe in your air fryer, preheat air fryer at 350°F (175°C) for 5 minutes. Add wrapped hot dogs in a single layer (you may need to do this in batches). Cook for five to seven minutes or until browned.Eyes - If you don't have googly eyes, you can also make eyes with a dab of mustard or mayo (use a skewer tip or squeeze bottle to add them). Add a poppy seed or black sesame seed for the pupil, if you have some.Make in Advance - You can wrap the hot dogs a couple hours in advance, then refrigerate them in an airtight container. Bake as directed when you're ready to serve them.Dipping Sauce - Plain ketchup and mustard also make great dipping sauces, or you can use other sauces, like ranch, marinara, etc.More Tips - Check out the info before this recipe card for step-by-step photos, helpful tips, recipe variations, serving suggestions, and more!