Preheat your oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray.
Unroll the crescent roll dough and separate it into triangles. Using a knife or pizza cutter, cut each triangle into thin strips.
Wrap 2-3 strips around each hot dog, leaving a little space near the top for the mummy's face.
If using an egg wash, beat the egg with a tablespoon of water and brush it over the wrapped hot dogs.
Place the wrapped hot dogs on the prepared baking sheet.
Bake for 12-15 minutes, or until the dough is golden brown.
Once cooled slightly, dot mustard or ketchup for the eyes.
Notes
Ensure the crescent roll dough or puff pastry is cold; it's easier to work with.
• Don't wrap the hot dogs too tightly with the dough, as it expands while baking.
• For a crispier finish, bake until the dough turns a deep golden brown.
• Let the mummy dogs cool slightly before adding mustard or ketchup eyes; this prevents them from running.
• Slice your dough into thin, consistent strips to ensure even baking.