Preheat the oven to 350º.
Carefully unwrap the crescent dough. You want to try to keep two triangles together to make one long rectangle.
Lay the rectangle down on a clean counter. Put a hot dog on the dough and wrap the dough around it, pressing the edges together. Move it to the cookie sheet. Do this for 4 weenie dogs, saving 2 for later.
Cut the 2 dogs into thirds, and save the 4 rounded ends for the dogs noses. Put the 4 noses on the cookie sheet, too, and bake for 12 to 15 minutes, or until the dough on the wrapped hot dogs is browned on the edges.
While the dogs are in the oven, prepare their legs and tails. For each dog, cut 2 pickles in half horizontally with a butter knife and carefully push a toothpick halfway into the cut end of each one. Choose another pickle for the tail and stick a toothpick in it, too.
Cut the red bell pepper into teardrop shapes for the floppy ears. Push a toothpick through the middle of a cherry tomato and stick the ears onto each side of the toothpick, kind of hanging down.
When the dogs come out of the oven, let them cool a little on the sheet, and then stick on the noses with a toothpick. With another toothpick, add a tomato head to its droopy ears. Push the toothpick holding the legs and tails into the dogs. Last of all, cut the olives into thick squares for the eyes. Use the cream cheese to stick them on.
Now, the fun part. Admire the dogs, and then chow them down. Make sure you remove the toothpicks first!