Description
Fun, easy Halloween Mummy Meatballs made with pre-cooked meatballs wrapped in golden crescent dough “bandages” and finished with olive eyes. Ready in about 30 minutes — perfect for parties or a spooky family dinner.
Ingredients
20 pre-cooked meatballs, thawed
1 can (8 count) refrigerated crescent roll dough
1 small can sliced black olives (for eyes)
Marinara sauce, for serving and for attaching eyes
Instructions
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the crescent dough and pinch all the seams together into one solid sheet.
3. Cut the dough into thin strips, about ¼ inch wide, using a pizza cutter.
4. Wrap each meatball with 2–3 strips of dough, crisscrossing slightly and leaving a small gap for the eyes.
5. Arrange the wrapped meatballs on the baking sheet, leaving space between each one.
6. Bake for 10–12 minutes, until the crescent dough is golden brown and puffed.
7. Let cool a couple of minutes, then dab a small amount of marinara where the eyes will go and press an olive slice into place.
8. Serve warm with extra marinara for dipping, or over spaghetti for a fun Halloween dinner.
Notes
Add the olive eyes after baking, not before, so they don’t dry out or shift.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze baked meatballs (without eyes) in a single layer, then transfer to a freezer bag for up to 2 months.
Always reheat to an internal temperature of 165°F before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 80 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 12mg