Open the package of breadsticks and using kitchen shears slice each of the twelve pieces of dough in half lengthwise to create thinner strips. Wrap one strip at a time snugly around the hotdog in the end using two thin bread strips per hotdog. In the wrapping leave about 1/2 inch of hot dog exposed for the face area. Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown. Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving.