1 can (8 ounces) refrigerated crescent rolls
10 hot dogs
Mustard, for drawing
Heat oven to 375 degrees.
Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
With knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Wrap 4 pieces of dough around each hot dog to look like bandages, stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate bandages so hot dog shows through for “face.”
On ungreased large cookie sheet, place wrapped hot dogs; spray dough lightly with cooking spray. Bake until dough is light golden brown and hot dogs are hot, about 15 minutes. Transfer to a serving platter. Use mustard to draw features on faces.