Heat oven to 375ºF. Separate dough into 4 rectangles. Firmly press perforations to seal. Cut 2 of the rectangles in half crosswise to make 4 smaller rectangles. Wrap 1 rectangle around each hot dog. Pinch dough to seal. Place seam side down on ungreased cookie sheet for dog bodies.
Cut remaining 2 rectangles in half crosswise to make 4 smaller rectangles. Cut each smaller rectangle lengthwise into 6 strips to make total of 24 strips.
Fold 16 of the strips in half crosswise. Shape to make paws. Attach 4 paws to each dog body as shown; firmly press to adhere. Shape 4 of the remaining strips to make tail for each dog. Attach to rear of each dog body. Use remaining 4 strips for ears. Place on top of dog, close to the front of dog body as shown. Firmly press to adhere.
Place 1 red pepper strip directly behind ears on each to make collar. Press poppy seed on dough to make spots.
Bake 10 to 12 minutes or until golden brown; cool 5 minutes before removing from cookie sheet. Serve warm.