• BAKING: Preheat oven to 375°F/191°C. Line a baking sheet with parchment paper.
• Open the can of rolls and unroll the dough. You should have 4 rectangles with diagonal perforations. Pinch the perforations to seam them together.
  
• Use a pizza cutter to cut each rectangle into 8 to 10 strips each.
  
• Slice the cheese slices into 8 pieces.
• Add a cheese piece to the back of a hot dog. Then wrap with 4 to 5 crescent roll strips. You can stretch the dough strips slightly, but not too much. You can wrap them in different diagonal directions for an "authentic" mummy look. Reserve space at the top of each dog to place candy eyes once the dogs are baked.
  
• Transfer dogs to the prepared pan (cheese side down) and bake for 14 to 17 minutes. If the rolls start to brown too much, add a piece of foil over the pan to protect the tops from burning.

Air Fryer Mummy Dogs:

• To cook mummy dogs in the air fryer, add a piece of parchment paper to the bottom of an air fryer basket.
• Place the prepared mummy dogs (cheese side down) in an air fryer basket and cook at 325°F/163°C for 7 to 8 minutes. Use tongs to turn the dogs and cook on the other side for another couple of minutes until the dough is golden brown. Depending on the size of your air fryer basket, you may need to cook a few batches.

For Serving:

• Remove them from the oven or air fryer and allow them to cool and add vegan candy eyes. Soft candy eyes will melt if the hot dogs are too hot, so be aware of this. Alternatively, add dots of mustard or cut pieces from black olives to make eyes.
• Serve mummy dogs with bowls of ketchup and mustard or other hot dog dipping ingredients.