Instructions

1. 1

   Heat the oven to 375°F and line a large rimmed baking sheet with parchment paper. If not using parchment, lightly coat the baking sheet with cooking spray (about 5 minutes). It's ready when the oven has reached 375°F and the baking sheet is lined.

2. 2

   Unroll the crescent dough on a clean surface, press any seams together, and use a pizza cutter or sharp knife to cut it lengthwise into strips about 1/4 inch wide. Pat the hot dogs dry so the dough adheres more easily (about 5 minutes). It's ready when the strips are narrow enough to resemble mummy bandages and the hot dogs have no visible surface moisture.

3. 3

   Wrap each hot dog with dough strips, leaving small gaps between some strips to create a bandaged look and leaving a space near one end for the face. Tuck the dough ends underneath each hot dog and arrange them on the prepared baking sheet with space between them (about 7 minutes). It's ready when each hot dog is wrapped securely, with a small uncovered area for the eyes and a few gaps between the dough strips.

4. 4

   Bake on the middle rack at 375°F for 12–15 minutes, checking at 12 minutes, until the dough is puffed and golden brown. Remove the baking sheet from the oven. It's ready when the pastry is golden brown, the narrow dough strips are cooked through, and no raw dough remains in the overlaps.

5. 5

   Let the mummy hot dogs cool for 3 minutes. Add tiny pieces of pepper jack cheese to the uncovered faces and dab a small amount of yellow mustard onto each piece to create pupils; serve the remaining mustard on the side. It's ready when the cheese eyes stay in place and the mustard pupils are visible.

Used in this recipe: Half Sheet Pan · Pizza Cutter · Silicone Pastry Brush (Amazon, affiliate links)