Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet with parchment paper or a light coating of cooking spray.

Remove both cans of crescent roll dough from the refrigerator and unroll them onto a clean work surface.

Separate the dough along the perforations to create individual triangles, then cut each triangle into thin strips with a sharp knife or pizza cutter.

Pat each hot dog dry with a paper towel to ensure the crescent dough adheres properly.

Starting at the bottom of each hot dog, wrap one strip of dough around it at a slight angle, leaving small gaps between wraps.

Wrap another layer of dough strips in the opposite diagonal direction, creating an 'X' pattern.

Stop wrapping about one-half inch from the top of each hot dog to leave the head exposed for mustard eyes.

Place the wrapped hot dogs seam-side down on the baking sheet, spacing them about one inch apart.

Bake for 12 minutes or until the crescent dough is golden brown and crispy.

Let the mummy dogs cool for 2 to 3 minutes, then add a small dab of mustard for eyes and press in whole cloves or sesame seeds.