Directions

1. Unwrap the crescent rolls (pressing perforated seams to seal) or roll out your dough to ¼-inch thickness. Using a knife or pizza cutter, slice the dough into thin strips, approximately ¼-inch wide. Wrap a slice of cheese around a hot dog, then wrap the dough around the cheese-wrapped frank, leaving room near the top for the mummy face. At this point you can refrigerate the mummies (in a greased baking dish) for up to 8 hours, or bake them immediately.
   

2. When you’re ready to cook, prepare a charcoal grill for two-zone cooking and build a medium-high fire. While you wait for the fire, place the mummies on a greased cast iron skillet and sprinkle the tops with a pinch of The Usual. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the skillet of mummies over direct heat, close the grill, vent for smoking, and cook for about 15 to 20 minutes, rotating the skillet around the heat for even cooking as needed, until the bottoms of the mummies are crispy and browned and the tops are just set. If you think the bottoms are browning too quickly, move the skillet to indirect heat. 
   

3. Remove from heat and cool for 5 to 10 minutes. Just before serving, squirt some yellow mustard on a plate and use a toothpick to make eyes on the beef franks. Serve immediately, with a ramekin of Tupelo 2-Step topped with a mustard web.