Preheat the oven to 375°F. Line a sheet tray with parchment paper, set aside.
Pat the hot dogs dry with paper towels, set aside.
Roll out the crescent dough and cut it into ¼ inch strips.
Wrap the hot dogs with the strips of the dough, gently stretching it as you wrap. Make sure to leave some room for the eyes. I like to make it so you can see some of the hot dog itself poking out, but you can make them as covered up as you want. Try to make it so the seams of the dough are on the underside of the hot dog.
Place the hot dogs, seam side down onto the sheet trays. Bake for 11-13 minutes until golden brown and the hot dogs are warmed through.
Let the mummies cool on the tray for 5 minutes.
Put a little dab of the ketchup on the back of a candy eye and place it onto the hot dog so it will stick. Repeat with all the eyes and mummies.
Serve immediately with your favorite dipping sauces.
Notes
You do not have to use the candy eyes, you can use mustard or mayonnaise to make the eyes instead.
Cheese can be used in this recipe, see above on how to do that.
Sheets of crescent dough works best but you can use regular crescent rolls if you seal the perforations well.