Ingredients
Scale
- 24 pre-cooked Italian-style meatballs (thawed if frozen)
- 1 tube (8 oz) refrigerated crescent roll dough
- 1/2 cup marinara sauce (for dipping)
- 48 candy eyes (or small dots of mustard/ketchup)
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Preparation Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Pat your meatballs dry with a paper towel; this ensures the dough sticks properly and doesn’t slide off during the baking process.
- Step 2: Slice the Crescent Dough Unroll the crescent roll dough into one large rectangle. Press the perforations together with your fingers to seal them. Using a pizza cutter or a sharp knife, cut the dough lengthwise into very thin strips, about 1/4 inch wide. These will serve as your mummy bandages.
- Step 3: Wrap the Meatballs Take one meatball and one strip of dough. Begin wrapping the dough strip around the meatball in a crisscross fashion to mimic a mummy’s bandages. Leave a small gap near the top of the meatball where the “eyes” will eventually go. If a strip is too short, simply press another strip onto the end and continue wrapping.
- Step 4: Bake to Perfection Place the wrapped meatballs on the prepared baking sheet. In a small bowl, mix the melted butter and garlic powder. Lightly brush the dough bandages with the garlic butter for extra flavor and a golden finish. Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown.
- Step 5: Decorate and Serve Remove the meatballs from the oven and let them cool for 2 to 3 minutes. Carefully place two candy eyes in the gap you left earlier. If using mustard or ketchup for eyes, use a toothpick to dab small dots onto the meatball. Serve warm with a side of marinara sauce for “bloody” dipping.
- Cook Time: 35 minutes