Halloween Mummy Meatballs Snack (Printer-Friendly Version)
Juicy meatballs wrapped in golden dough with fun edible eyes, ideal for Halloween parties or kid-friendly snacks.
# Required Ingredients:
→ Main Components
01 -
16 pre-cooked frozen meatballs (beef, turkey, chicken, or plant-based), thawed
02 -
1/2 package (approx. 125 g) crescent roll dough, cut into thin strips
→ Decor and Garnish
03 -
16 mini pepperoni slices or 16 small circles of red bell pepper or black olive, for eyes
04 -
Fresh chopped parsley or chives, for garnish (optional)
05 -
30 g shredded cheese (optional, for gooey finish)
→ For Serving
06 -
Marinara sauce or desired dipping sauce
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Roll out half a package of crescent roll dough and slice into strips about 0.5 cm wide.
02 -
Gently wrap each thawed meatball with one or two strips of crescent dough, creating a random, crisscross pattern to resemble mummy bandages. Lightly stretch strips for a clean wrap.
03 -
Place wrapped meatballs on a parchment-lined baking sheet. Bake for 12–15 minutes, or until dough is golden brown and meatballs are heated through. Monitor after 12 minutes to avoid overbrowning.
04 -
Allow baked meatballs to cool for 3–5 minutes. Attach two mini pepperoni slices, olive circles, or red pepper rounds onto each using a dab of marinara sauce or water as adhesive.
05 -
Sprinkle freshly chopped parsley, chives, or shredded cheese on top, if desired. Serve warm with marinara or your favourite dipping sauce.
# Handy Cooking Tips:
01 -
For best results, use pre-cooked meatballs and slightly stretch dough strips before wrapping to prevent tearing.
02 -
Cool the meatballs briefly before attaching decorative eyes to prevent slipping.
03 -
To reheat leftovers, bake at 175°C for 8–10 minutes to maintain crispness.
04 -
Plant-based meatballs and vegan crescent dough can be substituted for vegan preparation.
05 -
These can be frozen after baking and reheated directly from frozen for party prep.