Sausage Meatball Mummies

1 8-ounce can refrigerated crescent dinner rolls or crescent dough sheet

24 frozen cooked meatballs, thawed

Ketchup or mustard, if desired

Marinara sauce, as desired

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Heat oven to 375°F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough (if using crescent roll dough, press perforations to seal); cut into 4 rectangles. With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Holding 3 meatballs close together, wrap 5 pieces of dough around them to look like "bandages," stretching dough slightly to cover meatballs. About 1/2 inch from 1 end of each meatball mummy, separate "bandages" so meatball shows through for "face." On ungreased large cookie sheet, place wrapped meatballs. Bake 13 to 17 minutes or until dough is light golden brown and meatballs are hot. With ketchup and mustard, draw features on "face." Serve with warm marinara sauce.

Expert Tips: Let the kids help decorate their mummy faces! For appetizers, wrap individual meatballs with dough strips and bake.

Start to finish: 30 minutes; makes 8 servings; per serving: 210 calories, 110 from fat; total fat, 12 g (saturated fat 4½ g), cholesterol, 40 mg, sodium, 460 mg, total carbohydrate, 16 g; exchanges: ½ starch, ½ other carbohydrate, 1½ fat.

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