Unroll refrigerated puff pastry dough and cut the sheet to create 4 equal rectangles. If the dough has perforations, press the dough to create a sheet before cutting.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 strips of dough.
Wrap 4 pieces of dough around each D&W Beef Frank like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so the Frank shows through for a face.
On a large, non-greased cookie sheet, place wrapped hot dogs equally spaced from each other and spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.
After dogs have cooled, create creepy eyes using a small ball of mozzarella and a cut olive.
Serve with your favorite Dietz & Watson dips and enjoy!