• Preheat the oven to 375° F. Prepare a cookie sheet by lining it with parchment paper, silpat liner, tin foil, or lightly spray it with cooking spray.
• Unroll the crescent dough and place it on a flat surface (countertop or cutting board). The crescent dough comes in 8 triangle shaped sections. Use two of the triangle crescents to form one rectangle. Press the perforations to form the rectangle.

  There are 8 total triangles so you will end up with 4 rectangle shaped pieces of crescent dough.
  
• Using a pizza cutter, or sharp knife, cut each rectangle piece into thin strips (about 1/4").
  
• Use half of the strips from one rectangle piece and wrap it around one hot dog. Do a zig zag pattern, random pattern, to make it look like a wrapped up mummy. Be sure and leave some space for the eyeballs. Place it on the prepared cookie sheet.

  Repeat with remaining hot dogs.
• Whisk the egg and water in a small bowl. Use a basting/pastry brush to brush the egg wash on the mummy strips of each hot dog.
  
• Cook for 12-15 minutes or until the mummy strips are golden browned and the hot dogs are cooked through.
  
• Adhere two eyes per mummy with ketchup or mustard.

  * It's easiest to use a toothpick to dot some ketchup or mustard onto the back of the eyeball, and then press it on the hot dog.

Spiderweb & Eyeball Dipping Sauces

• A fun way to serve these is with a spiderweb dip (ketchup + mustard) and eyeball dip (relish + eyeballs).

  Fill a small bowl with ketchup. Place a dot of mustard in the center and then make rings of mustard, around the middle dot, going to the edge of the bowl. Take a toothpick and drag it from the middle dot out to the edge of the bowl. Repeat this all around until you make a spiderweb.

  Fill a small bowl with dill pickle relish and randomly place some additional eyeballs over top the relish.