Heat oven to 375°F.

Unroll crescent dough; separate at perforations, creating 4 rectangles. Press perforations to seal.

With a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. If adding cheese, slice cheese into thin strips.

Wrap 4 pieces of dough around each hot dog and ¼ slice of cheese to look like "bandages," stretching dough slightly to cover hot dog completely. About ½ 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 or ketchup, dot eyes on the face.