1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Mustard or ketchup, if desired
Heat oven to 375°F.
Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."