1 can crescent rolls
2 1/2 slices American cheese, quartered
10 hot dogs
Mustard or ketchup, if desired
1. Heat oven to 375. Unroll dough and separate at perforations, creating 4 rectangles. Press perforations to seal.
2. With a knife, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters.
3. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese 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 a "face". Place dogs on a foil lined baking sheet coated with cooking spray.
4. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Dot two little eyes using mustard.