Mummy Dogs

Ingredients

• 1 can refrigerated crescent roll dough
• 2.5 oz American cheese
• 10 Scott Pete Wieners & Franks
• Cooking spray
• Mustard (optional)

Directions

1. Preheat oven to 375 degrees F.
2. Unroll crescent roll dough and cut 4 rectangles.
3. Cut each rectangle lengthwise with a knife into 10 strips, creating a total of 40 strips. Slice cheese into quarters.
4. Wrap 4 pieces of dough around each hot dog and add 1/4 slice of the cheese in between the hot dog and dough.
5. Place wrapped hot dogs cheese side down on an ungreased cookie sheet. Lightly spray with cooking spray.
6. Bake for 13 to 17 minutes or until dough is light golden brown. Top with mustard to create a face on the mummy dog.