Ingredients
Scale
- 20 pre-cooked Italian-style meatballs (thawed if frozen)
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
- Candy eyes or small dots of mustard/ketchup for eyes
- 1 cup marinara sauce (for dipping)
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. Ensure your meatballs are completely thawed and pat them dry with a paper towel. Removing excess moisture helps the dough “bandages” stay in place during the baking process.
- Unroll the crescent roll dough onto a clean work surface or a piece of wax paper. Press the diagonal perforations together to create one solid rectangle of dough. 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’s bandages.
- Take one meatball and wrap a strip of dough around it haphazardly to mimic a mummy’s wrappings. Leave a small gap near the top of the meatball where the eyes will eventually go. Overlap the dough slightly and tuck the ends underneath. Repeat this for all 20 meatballs and place them on the prepared baking sheet.
- In a small bowl, mix the melted butter and garlic powder. Lightly brush the dough on each mummy with the garlic butter for extra flavor and a golden finish. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the dough is light golden brown and the meatballs are heated through.
- Remove the meatballs from the oven and let them cool for 2 to 3 minutes. Apply two tiny dots of mustard or ketchup in the “eye gap” you left earlier, or use a tiny bit of cream cheese to stick candy eyes onto the meatballs. Arrange them on a platter and serve immediately with a side of warm marinara sauce for “bloody” dipping fun.
- Cook Time: 35 minutes