1. Preheat oven to 375 degrees.
2. Unroll pre-made dough, separate at perforations, creating four rectangles.
3. Cut each rectangle lengthwise into 10 pieces, and repeat with the second container of dough.
4. Wrap four pieces of dough around each reheatable Chick-n-Strip to look like mummy “bandages,” stretching dough strips slightly to cover chicken. Leave an opening about a half inch from the end for edible eyes.
5. Place wrapped Chick-n-Strips on a large ungreased cookie sheet and brush dough lightly with cooking oil.
6. Bake 10 to 12 minutes or until dough is light golden brown and Chick-n-Strips are heated throughout.
7. Remove Chick-n-Strips from the oven, then add edible eyes using a dab of sauce to make each stick.