1 can (8 oz) crescent rolls or 1 can (8 oz) Crescent Recipe Creations refrigerated flaky dough sheet
2 1/2 slices American cheese, quartered
10 large hot dogs
Mustard or ketchup, if desired
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors (I used a pizza cutter), cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.”
(I made mini-mummy’s and cut the hot dogs in half since we were having these as an appetizer)
On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.” (I put some mustard into a zip-loc bag, cut the corner tip off and drew the faces that way)