1-First Step: Preheat your oven to 350°F (175°C) or set your air fryer to 330°F (165°C). Unroll the refrigerated crescent dough and cut into thin strips approximately 1 cm wide. If the dough has perforations, press firmly to seal.

2-Second Step: Slice American cheese into quarters to prepare for wrapping. Pat dry hot dogs with paper towels to help dough adhere better.

3-Third Step: Wrap each hot dog with about four strips of dough, layering cheese underneath each strip. Leave a small gap near one end of the hot dog to represent a face area, allowing space for decoration later. Stretch strips gently to cover the hot dog without making the dough too thick in one place.

4-Fourth Step: Place the wrapped mummy hot dogs on an ungreased baking sheet, cheese side down, or space them in the air fryer basket if using that method. Spray lightly with cooking spray to promote browning and crispiness.

5-Fifth Step: Bake mummy hot dogs in the preheated oven for 13-17 minutes until the pastry is golden and cooked through. Alternatively, air fry for 7-8 minutes. Adjust cooking times slightly for gluten-free or vegan dough to ensure even baking.

6-Final Step: Use a toothpick dipped in mustard, candy eyes, or sliced olives to create eyes and other facial features on the exposed “face” end of each hot dog. Serve warm with your choice of dipping sauces such as mustard, ketchup, or cheese sauce.