Halloween Mummy Meatballs Potluck Recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian (optional variation)
Ingredients
Scale
- 24 pre-cooked meatballs (thawed if frozen)
- 1 can (8 oz) refrigerated crescent roll dough
- 48 candy eyes or sliced black olives
- 1/2 cup marinara sauce (for dipping)
- Small amount of ketchup or mustard (to use as “glue” for eyes)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat so the dough doesn’t stick. If you are using frozen meatballs, make sure they are completely thawed and patted dry with a paper towel.
- Unroll the crescent roll dough onto a flat surface. If there are perforated seams, press them together with your fingers to create one large sheet. Use a pizza cutter or a sharp knife to cut the dough into very thin strips, about 1/8-inch wide. These will be your mummy bandages.
- Take one meatball and one strip of dough. Wrap the dough around the meatball randomly to mimic mummy bandages. Be sure to leave a small gap near the top so you have a place to put the eyes later. If a strip isn’t long enough, just pinch another strip onto the end and keep wrapping. Repeat for all 24 meatballs.
- Place the wrapped meatballs on the prepared baking sheet, leaving about an inch of space between them. Bake for 12 to 15 minutes, or until the dough is light golden brown and the meatballs are heated through. Remove from the oven and let them cool for about 3 to 5 minutes.
- Once the meatballs have cooled slightly, it is time to give them sight! Use a tiny dot of ketchup or mustard on the back of the candy eyes or olive slices and press them into the gap you left in the dough. Serve immediately with a side of warm marinara sauce for dipping.