Meatball Crescent Mummies Recipe

Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

24

frozen cooked meatballs, thawed

Ketchup or mustard, if desired

Marinara sauce, as desired

Preparation

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.