Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Unroll the crescent roll dough and separate it into triangles.

Using a knife or pizza cutter, slice each triangle into thin strips (about 1/4 inch wide).

Wrap each hot dog with a crescent roll strip, leaving a small gap for the face. Continue wrapping until the hot dog is covered, resembling a mummy.

Repeat with the remaining hot dogs and crescent roll strips.

Place the wrapped hot dogs on the baking sheet. Bake for 10-12 minutes or until the crescent rolls are golden brown and cooked through.

Remove the mummy dogs from the oven and let them cool slightly.

Place the edible eyeballs in the gap you left for the face. Use a tiny bit of mustard or ketchup to help the eyeballs stick.

Serve the mummy dogs warm with your favorite dipping sauces like ketchup or mustard.