Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.

Allow the crescent roll dough to rest at room temperature for 2 minutes, then open the can and unroll the dough on a work surface.

Separate the dough into 8 triangles and cut each triangle into 1/4-inch (0.6 cm) wide strips.

Arrange the 12 hot dogs on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

Wrap each hot dog with dough strips in a crisscross pattern, leaving a small opening at the top for the mummy's face.

Use a toothpick or small spoon to dot two small mustard eyes in the opening.

Bake in the preheated oven at 375°F (190°C) for 12 minutes, or until the dough is golden brown and puffed.

Remove from the oven and let cool on the baking sheet for 2 to 3 minutes before serving.