Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Cut the hot dogs in half crosswise, making level cuts so the halves can stand upright.

Unroll each crescent dough sheet and cut it into nine rectangles, approximately 4 by 3 inches. Use 16 rectangles.

With the dough lying flat, use drinking straws to cut out two eyes and a mouth in each rectangle - just under the imaginary halfway line.

Stand the hot dog halves on their cut ends on the prepared baking sheet. Drape a dough rectangle over each half with the face positioned at the front. If you want, you can also squeeze the dough to make arms and fluff the bottom to get a draped look.

Bake for 11–13 minutes, until the dough is golden and the hot dogs are hot. Check the crescent dough package for its recommended baking directions.

Serve with ketchup or mustard.