Ingredients
Scale
- 18–20 pre-cooked meatballs (frozen and thawed, or homemade)
- 1 tube (8 oz) refrigerated crescent roll dough
- 1 large egg (beaten for egg wash)
- Candy eyes or small dots of mustard/ketchup for the eyes
- 1 cup marinara sauce (for dipping)
- Non-stick cooking spray
Instructions
- Step 1: Preparation: 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 work surface or cutting board. Press the perforations together to create one solid sheet of dough.
- Step 2: Slice the Bandages: Using a pizza cutter or a sharp knife, cut the dough into very thin strips, about 1/4 inch wide. Do not worry about making them perfectly straight; the irregular look actually adds to the “mummy” aesthetic once they are wrapped and baked.
- Step 3: Wrap the Meatballs: Take one meatball and wrap 2 or 3 strips of dough around it. Wrap them in different directions to mimic the look of ancient bandages. Make sure to leave a small horizontal gap near the top of the meatball so you have a place to add the eyes later. Repeat this process for all meatballs and place them on the prepared baking sheet.
- Step 4: Bake to Golden Perfection: Lightly brush the dough strips with the beaten egg wash to give them a glossy, golden finish. Place the baking sheet in the oven and bake for 12 to 15 minutes. The dough should be puffed and light golden brown, and the meatballs should be heated through.
- Step 5: Add Eyes and Serve: Remove the meatballs from the oven and let them cool for 2 minutes. Place two candy eyes in the gap you left earlier. If you do not have candy eyes, use a toothpick to dab two small dots of mustard or ketchup. Serve immediately with a bowl of warm marinara sauce on the side for dipping.
- Cook Time: 30 minutes