Ingredients
Scale
- 1 (8-ounce) can refrigerated crescent roll dough: This is the key to our mummy’s bandages. The buttery, flaky dough puffs up perfectly in the oven.
- 24 fully cooked beef meatballs, thawed: Using pre-cooked beef meatballs is a fantastic time-saver, making this recipe quick and easy. Ensure they are thawed so they heat through evenly.
- 1 tablespoon melted butter: This will be brushed over our mummies before baking to give them a beautiful, golden-brown and crispy finish.
- 1/4 cup marinara sauce, warmed: The classic dipping sauce. Its rich tomato flavor is the perfect complement to the savory meatball and buttery crescent.
- 48 small candy eyeballs: These are essential for bringing our mummies to life! You can find them in the baking aisle of most grocery stores, especially around Halloween.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). This ensures the oven is at the perfect temperature to cook the crescent dough evenly and quickly. Line a large baking sheet with parchment paper. This is a crucial step that prevents the mummies from sticking and makes cleanup an absolute breeze.
- Unroll the Dough: Carefully unroll the crescent dough sheet onto a clean, lightly floured work surface. The flour prevents the dough from sticking. Press down on the perforations to seal them, creating one large rectangle of dough. This gives you a solid canvas to work with for cutting the mummy “bandages.”
- Cut the Bandages: Using a pizza cutter or a sharp knife, cut the rectangle of dough into thin strips. You’ll want to aim for strips that are about 1/4-inch wide. Don’t worry about them being perfectly uniform; a little variation will make your mummies look more authentic and rustic. You should be able to get approximately 40-50 strips from the single sheet of dough.
- Wrap the Mummies: Now for the fun part! Take one thawed beef meatball and wrap it with one or two strips of the crescent dough. Crisscross the dough strips around the meatball, leaving a small gap near the top where the eyes will go. The goal is to mimic the look of ancient mummy wrappings. Place each wrapped meatball onto your prepared baking sheet, leaving about an inch of space between them to allow for expansion as they bake.
- Brush with Butter: Once all your meatballs are wrapped and arranged on the baking sheet, take the melted butter and a pastry brush. Gently brush the tops of the dough strips on each mummy. This step is what helps them achieve that irresistible golden-brown color and adds an extra layer of rich, buttery flavor.
- Bake to Perfection: Place the baking sheet into the preheated oven. Bake for 13 to 17 minutes, or until the crescent dough is a deep golden brown and puffed up. Keep a close eye on them in the last few minutes, as oven temperatures can vary.
- Bring Them to Life: Remove the mummies from the oven and let them cool on the baking sheet for a minute or two. While they are still warm, it’s time to add the eyes. Dab a tiny amount of the warmed marinara sauce onto the back of two candy eyeballs and gently press them into the gap you left in the dough. The warm sauce acts as a delicious “glue.”
- Serve Immediately: Arrange your Meatball Mummy Crescent Bites on a platter with the bowl of warm marinara sauce for dipping. Serve them while they’re warm for the best texture and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 85
- Sodium: 220mg
- Fat: 5g
- Carbohydrates: 7g
- Protein: 4g