Preheat your oven to 375°F. While it heats, prepare a baking sheet by lining it with parchment paper or leaving it bare (these won't stick much). Crack the egg into a small bowl and whisk it with a fork until combined—this is your egg wash. Set out the ketchup and mustard in small bowls, and arrange the candy eyes nearby so they're ready for quick application after baking.

Unroll both cans of crescent dough onto a clean work surface. Gently press and seal any perforated seams so the dough forms a cohesive sheet rather than separating into triangles. Using a sharp knife, cut the dough into strips approximately 1/4 inch wide—aim for consistency so they wrap evenly. I like to cut diagonally across the dough to get longer strips, which gives you more flexibility when wrapping.

Pat the hot dogs dry with a paper towel (this helps the dough stick better). Starting near the top of each hot dog, wrap the dough strips around it in a crisscross pattern, leaving small intentional gaps between some strips to create the "mummy" effect—don't cover the entire hot dog. Leave the very top of each hot dog slightly exposed so you have room for the face. Arrange wrapped hot dogs on the prepared baking sheet, spacing them about an inch apart.

Lightly brush the egg wash from Step 1 over the dough strips on each wrapped hot dog—this creates a golden, slightly glossy appearance when baked. Sprinkle a tiny pinch of garlic powder over each one for subtle seasoning (this adds a savory note that keeps them from tasting too sweet or plain).

Place the baking sheet in the preheated 375°F oven and bake for 10-12 minutes, until the dough is puffed and golden brown. The hot dogs will heat through and the dough will turn a beautiful light tan color. Watch toward the end to make sure the tips of the dough don't brown too much.

Remove the baking sheet from the oven and let the mummies cool for 1-2 minutes so they're easier to handle. Use a small dab of ketchup or mustard to "glue" two candy eyes onto the exposed top of each hot dog. I find mustard works better for holding the eyes because it's stickier, but either works—just use what you prefer. Serve immediately while the dough is still warm and crispy.