1 can (8 oz.) Refrigerated crescent rolls or refrigerated crescent dough sheet
1 bottle Dietz & Watson Yellow Mustard
1 can Cooking Spray
Preheat the oven to 375F
If using crescent rolls, unroll dough, separate at vertical and horizontal perforations to create 4 rectangles. Pinch to seal diagonal perforations. If using dough sheet, unroll dough and cut into 4 rectangles.
With a pizza cutter or sharp knife, cut each rectangle lengthwise into 10 strips, for a total of 40 dough strips
Slit one hot dog lengthwise, starting one-third of the way up the hot dog and cutting through to the end, to form the mummy’s legs
Then, make two slits along the sides of the hot dog for the mummy’s arms. Repeat with remaining hot dogs
Wrap strips of dough around the individual arms and legs and then around the body of each hot dog, leaving an unwrapped area about a half an inch long for the mummy’s face.
Place the mummies on a large, ungreased baking sheet and lightly spray the dough with cooking spray
Bake for 13-17 minutes or until the dough is light golden brown and the hot dogs are hot