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Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
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. Cut cheese slices lengthwise into quarters (½ slice cheese, cut in half).
Wrap 4 pieces of dough around each hot dog and ¼ slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About ½ inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." Place 3 to 4 crescent dogs (cheese side down) on parchment in air fryer basket, spacing apart.
Set air fryer to 325°F; cook 6 to 7 minutes or until crescent tops are light brown. With tongs, turn over each one; cook 2 to 3 minutes or until golden brown. Remove from air fryer. Repeat with remaining crescent dogs.
With mustard, draw features on “face.” Serve warm.