Preheat your Oven to 375°F. Line a large Baking Sheet with Parchment Paper or a Silicone Baking Mat.

Open the 1 can of crescent dinner roll dough, 冷藏 (冷藏；不要展开成一张——分离成三角形) can and separate the dough along the perforated lines into 8 triangles. Using a Knife or pizza cutter, cut each triangle lengthwise into 3 thin strips, giving you 24 strips total.

Pat the 8 beef hot dogs (标准香肠，拍干) dry with a paper towel — this helps the dough stick and prevents soggy wrapping. Leave about 1/2 inch of space near one end of each 8 beef hot dogs (标准香肠，拍干) unwrapped; this will be the face.

Starting just below the face end, wrap 2–3 strips of 1 can of crescent dinner roll dough, 冷藏 (冷藏；不要展开成一张——分离成三角形) around each 8 beef hot dogs (标准香肠，拍干) in a crisscross or spiral pattern, stretching the dough slightly as you go. Overlap the strips and vary the angles to mimic bandages. Press the ends of each strip gently against the 8 beef hot dogs (标准香肠，拍干) or tuck them under to secure. Leave the face area (about 1/2 inch from the top) completely unwrapped.

Place the wrapped mummies on the prepared Baking Sheet, spaced about 1 inch apart. If using an egg wash, lightly brush the 1 can of crescent dinner roll dough, 冷藏 (冷藏；不要展开成一张——分离成三角形) with the beaten 1 egg, 打散 (用于蛋液) for a deeper golden color.

Bake at 375°F for 12–14 minutes, until the 1 can of crescent dinner roll dough, 冷藏 (冷藏；不要展开成一张——分离成三角形) is puffed and deep golden brown. Check at the 12-minute mark — ovens vary, and you want the dough fully cooked through, not pale.

Remove from the Oven and let cool for 3–4 minutes on the pan. While still warm, use a squeeze bottle or a Ziploc Bag with a tiny corner snipped off to pipe two small dots of 2 tbsp yellow mustard (用于眼睛；转移到挤瓶或角落剪开的小密封袋中) or 2 tbsp ketchup (optional) (眼睛的替代选择) onto the unwrapped face area of each mummy to make eyes. Serve immediately.