Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
Pat each cheese dog dry with a paper towel. Set aside.
Unroll the dough sheet then using a pizza cutter, cut the dough lengthwise into 20 strips.
Holding the cheese dog in front of you, attach 1 strip of dough at the end and with the dough hanging down, rotate the cheese dog so the dough begins to wind down until it reaches other end lightly stretching it as you go. Once you reach the end, let the dough overlap and criss-cross as you wind it back the other way until you run out of dough.
Optional: wrap with a second piece of dough (pictured). Be sure to leave gaps (especially one for the eyes), so the hot dog peaks through the dough; this makes it look more mummy like.
Place the wrapped dog onto the prepared baking sheet, then repeat with the remaining cheese dogs.
Spray each mummy with cooking spray then bake in the preheated oven for 10-15 minutes, or until the dough is golden brown and cooked through.
Remove from the oven and set aside.
Dunk the back of each candy eye in a bit of ketchup/mustard, then “glue” 2 eyes onto each of the cooked mummy dogs.
Serve with dipping sauce of choice and enjoy!
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