Mini Mummy Dogs

Pat your hot dogs dry with a paper towel.
If you're using regular-sized hot dogs, cut them into thirds. Set aside.
Unroll your crescent roll dough and pinch the perforations together to make one large rectangle.
Cut the rectangle dough into ¼-inch strips using a pizza cutter or sharp knife.
Prepare a sheet pan with parchment paper and preheat your oven to 350℉.
Wrap a strip of crescent roll dough around each mini hot dog, making a small gap at the top for the "eyes". The dough should look like a mummy wrap.
Place the uncooked mummy dog on the parchment-lined pan, and repeat with the remaining hot dogs.
If you have any remaining crescent roll dough, you can wrap the strips around each other to form knots and make garlic knots after they finish baking!
Brush each unbaked mummy dog with the almond milk (or egg wash if you have it.)
Bake at for 8-10 minutes, until each mummy is lightly golden.
Remove from the oven, and (optional) brush garlic butter onto each.
Serve alongside sauce cups of ketchup, mustard, and barbecue sauce. Enjoy, and Happy Halloween!