Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the hot dogs dry with paper towels—this is crucial because moisture prevents the dough from adhering properly to the surface. Cut the American cheese into 4 even strips per slice, giving you 16 cheese strips total (you'll use 12 of them for the mummies).

Unroll the can of croissant dough and press it into 3 flat rectangles, sealing any perforated lines so you have solid sheets to work with. Cut the dough into 36 thin strips (about 3 strips per rectangle). I like to cut the strips at varying widths—some thinner, some slightly thicker—so the finished mummies look more realistic and textured rather than perfectly uniform.

Working with one hot dog at a time, wrap 3 dough strips around it diagonally, leaving a small gap near the top for the face. Tuck one cheese strip somewhere in the dough wrapping to peek through as a bandage accent. Place each wrapped hot dog seam-side down on the prepared baking sheet, spacing them about 2 inches apart. The wrapping should look somewhat haphazard and mummy-like—don't worry about making them perfect.

Bake for 13-15 minutes until the dough is golden brown and puffed. The croissant dough should be cooked through and crispy on the edges. Remove from the oven and let cool for 1-2 minutes so the dough sets slightly before decorating.

Using mustard as your primary decorator, pipe or squeeze two dots for eyes in the exposed face area of each mummy. You can also add a simple mouth or any other details you'd like. For a fun variation, use a tiny bit of ketchup to add color or create a spooky expression. I find that French's mustard gives the brightest, most vibrant yellow eyes, which really makes the mummy faces pop.