Halloween Mummy Meatballs are a fun spooky Halloween recipe! Serve as a dinner main course or savory appetizer. Frozen meatballs wound with crescent dough bandages and finished with eyes. Easy to make holiday recipe!
Unwrap the crescent dough and cut half the package into thin strips about 1/4 inch wide.
Take one to two strips of the dough and wrap around each meatball. Hold one end in place with your hand while pulling to gently stretch the dough around in haphazard patterns. Press the dough into other parts of the dough for it to stick.
Repeat with all meatballs and go back to add more bandages with additional leftover dough as desired.
Bake the meatballs until heated through and the dough is golden brown, about 12-15 minutes.
Meanwhile, cut the eyes out of the pepperoni.Use the tip end of a pastry tip (or hole punch) and press out small circles of pepperoni as the eyes.
After the meatballs have cooled slightly, use a little sauce or water to adhere two eyes to each mummy.
Serve as desired on top of pasta or with desired dipping sauce.
Frozen meatballs work perfect here. Make sure they are precooked so we only need to heat them through. If raw, cook meatballs as package directs and pull them out 15 minutes before they are done and then proceed with the recipe.
You can also find mini pepperoni to use instead although they are a little large. Alternative options for the eyes include dots of a sauce (mustard, ketchup, BBQ), pieces of olives, pieces of peppers, etc.
Use a dipping sauce that pairs well with the eyes you have selected and/or options you want to provide. Ideas include marinara, pesto, alfredo, BBQ sauce, cheese sauce, sweet and sour.