Mummy Dogs

• Ingredients:
• 2 8-ounce cans refrigerated crescent dinner rolls
• 14 5- to 6-inch hot dogs
• mustard

Directions:

1. Heat oven to 375 F.

2. Unroll each can of crescent rolls, then separate at perforations, creating 4 rectangles from each can. With scissors, cut each rectangle into 7 long strips, making a total of 28 strips from each can of dinner rolls (56 strips total).

3. Wrap 4 strips of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2-inch from one end of each hot dog, separate the bandages so hot dog shows through for the "face." Place wrapped hot dogs on two baking sheets and bake until until golden brown, about 15 minutes. Using mustard, draw features on face.