Meatball Mummy Poppers


Mummy Meatball Poppers | eMeals

Wrapping up a hot dog in mummy fashion (as a fun Halloween take on the classic Crescent Dogs) is not new. But it is still a popular recipe for kids. Whether or not you tuck in cheese as part of the recipe is up for debate. And, what the mummy’s eyes are made of—ketchup, mustard, or slivers of black olives—is a personal preference. You may have made the mini version with cocktail sausages or the Silly Snake Dogs version with a different wrapping technique. All are fun ways to liven up dinnertime during the weeks leading up to Halloween.

We’ve concocted another simple version just in time for Halloween. Our recipe uses frozen meatballs and a jar of marinara sauce along with the crescent rolls. It’s great for dinner or as a party appetizer. And, as expected, kids big and small gobble these up.

Mummy Meatballs | eMeals


1. Unroll refrigerated crescent roll dough, and separate into four triangles. Press the perforations together to form large squares.

2. Cut each square into 10 thin strips.

3. Wrap two strips around each meatball, pressing edges to adhere.

4. Continue until all meatballs have been wrapped with dough; place on a lightly greased rimmed baking sheet.

5. Bake!

For more kid-friendly meals, check out the eMeals Kid-Friendly Meal Plan.

Meatball Mummy Poppers
Recipe By:
eMeals Plan: Kid-Friendly
  • 1 (16-oz) package fully cooked frozen meatballs (beef or turkey)
  • 1 (8-oz) can refrigerated crescent rolls
  • 1 (24-oz) jar marinara sauce (or use ketchup)
  1. Bake meatballs according to package directions; then increase oven temperature to 375°F.
  2. Unroll dough, and separate into 4 rectangles. Press perforations to seal. Using a sharp knife, cut each dough rectangle into 10 long strips.
  3. Wrap each meatball with 2 to 3 dough strips to look like "bandages." Place on an ungreased baking sheet. Lightly coat each with cooking spray.
  4. Bake about 13 minutes or until rolls are golden brown.
  5. Serve with marinara sauce or ketchup.

-Text by Julie Gunter

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