Ingredients
Scale
- 20 pre-cooked Italian-style meatballs (thawed if frozen)
- 1 tube (8 oz) refrigerated crescent roll dough
- 40 edible candy eyes or sliced black olives
- 1/4 cup marinara sauce (for serving)
- 1 tablespoon yellow mustard or ketchup (to act as “glue” for eyes)
- Optional: 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Open the tube of crescent roll dough and unroll it onto a clean surface. Press the perforated seams together to create one solid sheet of dough.
- Use a pizza cutter or a sharp knife to cut the dough into very thin strips, about 1/4 inch wide. Don’t worry if they aren’t perfectly straight; the unevenness adds to the “mummy” aesthetic. You will need roughly 2-3 strips per meatball depending on how much “wrapping” you want to show.
- Take one meatball and wrap a strip of dough around it in a crisscross pattern. Leave a small gap near the top third of the meatball so you have a place to put the eyes later. Repeat this process with all the meatballs, tucking the ends of the dough underneath so they don’t unravel during baking. Place them on the prepared baking sheet.
- If you want a golden finish, lightly brush the dough with a beaten egg. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the dough is puffed and golden brown. Remove from the oven and let them cool for 2 to 3 minutes before adding the eyes.
- Using a toothpick, place two small dots of mustard or ketchup in the gap you left earlier. Gently press the candy eyes or olive slices onto the dots. Arrange your mummies on a platter and serve immediately with a side of warm marinara sauce for dipping.
- Cook Time: 35 minutes