Ingredients
Scale
- 24 pre-cooked meatballs (beef, turkey, or plant-based), thawed
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 large egg (for egg wash)
- 1 tablespoon water
- 48 candy eyes (or dots of mustard/ketchup)
- Marinara sauce for dipping
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Unroll the crescent roll dough onto a clean work surface. Press the seams together to create one solid rectangle. Use a pizza cutter or a sharp knife to cut the dough into very thin strips, about 1/4 inch wide. These will serve as your mummy bandages.
- Take one meatball and one strip of dough. Begin wrapping the dough around the meatball in a haphazard, crisscross fashion to mimic a mummy’s wrappings. Make sure to leave a small gap near the top for the eyes to peek through later. If the dough strip is too short, simply press another strip onto the end and continue wrapping. Place the wrapped meatball onto the prepared baking sheet.
- In a small bowl, whisk together the egg and water to create an egg wash. Lightly brush the dough on each meatball with the mixture. This ensures the mummies turn a beautiful golden brown. Place the baking sheet in the oven and bake for 13 to 15 minutes, or until the dough is puffed and lightly browned. Remove from the oven and let them cool for 2 to 3 minutes.
- Once the meatballs have cooled slightly, it is time to give them life. Use a small dot of ketchup, mustard, or honey as “glue” to attach two candy eyes to the exposed meatball area in the gap you left. Alternatively, you can simply use two small dots of yellow mustard for eyes. Serve immediately with a side of warm marinara sauce for dipping.
- Cook Time: 30 minutes