Meatball Crescent Mummies

Prep Time: 15 min
Total Time: 30 min
Servings: 8

These meatball mummies are a fun twist on the crescent mummy dogs. Perfect for a savoury snack at your next Halloween party.


  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 24 frozen cooked meatballs, thawed
  • Ketchup or mustard, if desired
  • Marinara sauce, as desired


  1. Heat oven to 375°F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough; press perforations to seal; cut into 4 rectangles.
  2. With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
  3. Holding 3 meatballs close together, wrap 5 pieces of dough around them to look like "bandages," stretching dough slightly to cover meatballs.
  4. About 1/2 inch from 1 end of each meatball mummy, separate "bandages" so meatball shows through for "face." On ungreased large baking sheet, place wrapped meatballs.
  5. 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! Serve with warm marinara sauce for dipping.