Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper and lightly coat it with cooking spray. Remove the hot dogs from their packaging and pat them completely dry with a paper towel.

Prepare the Dough: Unroll the crescent dough onto a clean cutting board or work surface. Press the perforated seams together firmly with your fingers to create one solid rectangle of dough.

Cut the Bandages: Using a pizza cutter or a sharp knife, slice the dough rectangle lengthwise into long, thin strips, about 1/4-inch wide. These will be the mummy bandages.

Wrap the Mummies: Take one hot dog and begin wrapping a dough strip around it, slightly overlapping the dough to mimic the wrapped look of a mummy. Leave a small open gap about an inch from the top of the hot dog for the face. You will need 2 to 3 strips of dough per hot dog.

Bake: Place the wrapped hot dogs onto the prepared baking sheet, leaving an inch of space between each one. Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown.

Add the Eyes: Remove the mummies from the oven and let them cool on the pan for 3 to 4 minutes. Using a toothpick, dab two tiny dots of mustard or ketchup onto the open space you left for the face, and gently press the candy eyeballs onto the dots to secure them. If you do not have candy eyeballs, simply use larger dots of mustard or ketchup to draw the eyes!

Serve: Serve warm with small bowls of ketchup, mustard, and cheese sauce for dipping.