Ingredients
Scale
- 24 pre-cooked Italian-style meatballs (thawed if frozen)
- 1 tube (8 oz) refrigerated crescent roll dough
- 48 candy eyes or small slices of black olives
- Ketchup or yellow mustard (for “gluing” the eyes)
- 1 cup marinara sauce (for dipping)
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or spray it lightly with non-stick cooking spray. Unroll the crescent roll dough on a clean surface and press the perforations together to form a single flat rectangle. Use a pizza cutter or a sharp knife to cut the dough into very thin, long strips, about 1/4 inch wide.
- Pat each meatball dry with a paper towel to ensure the dough sticks properly. Take one strip of dough and begin wrapping it around a meatball. Cross the strips over each other randomly to mimic mummy bandages. Be sure to leave a small gap near the top for the “eyes” to peek through. Repeat this process for all 24 meatballs and place them on the prepared baking sheet.
- Place the baking sheet in the center rack of the oven. Bake for 12 to 15 minutes, or until the crescent dough is golden brown and the meatballs are heated through. Keep a close eye on them during the last few minutes to prevent the thin dough strips from burning.
- Remove the meatballs from the oven and let them cool for about 3 to 5 minutes. This cooling period ensures the “eyes” won’t melt off immediately. Use a small dot of ketchup or mustard as “glue” to attach two candy eyes or olive slices into the gap you left in the dough. Serve the mummies warm with a side of marinara sauce for dipping.
- Cook Time: 30 minutes