Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Unroll the crescent roll dough and press the perforations together to seal, forming a solid sheet. Using a pizza cutter or knife, cut the dough into thin strips (about 1/4-inch wide).
Pat the hot dogs dry with a paper towel to help the dough stick. Wrap each hot dog with the dough strips, leaving a small gap near one end for the “face.” Overlap the strips slightly to resemble mummy bandages, stretching the dough as needed.
Place the wrapped hot dogs on the prepared baking sheet. If desired, brush the dough lightly with melted butter for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through.
Remove from the oven and let cool slightly. Attach two candy eyes to each hot dog in the exposed “face” area using a dab of mustard or ketchup as glue (or pipe small dots of mustard/ketchup for eyes if not using candy). Serve warm with ketchup or mustard for dipping, and enjoy your mummy hot dogs!