Halloween Mummy Meatballs Potluck Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Standard
Ingredients
Scale
- 24 frozen cooked meatballs, thawed completely
- 1 can (8 oz) refrigerated crescent roll dough or crescent sheets
- 48 candy eyes (or small dots of mustard/ketchup)
- 1 cup marinara sauce, warmed for dipping
- 1 tablespoon milk or a beaten egg (optional, for a golden finish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare the Dough Strips: Unroll the crescent roll dough on a lightly floured surface. If using crescent rolls, press the perforations together to create a single sheet. 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; it adds to the mummy look!
- Wrap the Mummies: Take one thawed meatball and begin wrapping a strip of dough around it. Go around in different directions to mimic mummy bandages, but make sure to leave a small horizontal gap near the top for the “eyes” to peek through. Repeat with all remaining meatballs.
- Bake to Golden Perfection: Place the wrapped meatballs on the prepared baking sheet, spacing them about an inch apart. If desired, lightly brush the dough with a little milk or egg wash. Bake for 12 to 15 minutes, or until the dough is light golden brown and the meatballs are heated through.
- Add the Eyes: Remove the meatballs from the oven and let them cool for a minute or two. Place two candy eyes in the gap you left in the dough. If the eyes won’t stick, use a tiny drop of mustard, ketchup, or honey as “glue.” Serve immediately with a side of warm marinara sauce.