Heat the oven to 375°F (190°C), or use the temperature directed on your crescent dough package. Line a large baking sheet with parchment paper.

Unroll the cold dough. If using perforated crescent rolls, press the seams together to make a sheet. With a pizza cutter or knife, cut about 24 long, narrow strips.

Wrap about three strips loosely around each of the eight fully cooked hot dogs, leaving a small gap near one end for the face. Tuck the strip ends underneath. Place the mummy dogs on the baking sheet with room between them.

Bake for about 13–17 minutes, until the dough is golden brown, cooked through, and the hot dogs are heated through. Follow the package directions if your dough or hot dogs need different handling.

Let rest for about 2 minutes. Use a toothpick or the tip of a squeeze bottle to add two small yellow mustard eyes in each face gap. Serve warm with ketchup if desired.