1 1-oz. tube refrigerated bread stick dough
12 hot dogs
1 tablespoon water
Seperate dough into strips. Wrap a strip of dough around each hot dog, leave a space uncovered for the face. Place on a lightly greased baking sheet.
Whisk together egg and water; brush over dough. Bake at 350° for 15 minutes or until golden. Dot mustard with squeeze bottle to make the eyes.