Vegan meatball mummies are sure to be a hit appetizer at you next Halloween party. They are fun, cute, and super easy to make with crescent roll dough in under 30 minutes.

Hand holding a meatball mummy with a tofu eye, 3 more are in the background with a bowl of marinara sauce.

I first made these mummy appetizers last Halloween and absolutely fell in love with them. They look so cute and are the perfect finger food for a Halloween get-together.

The recipe starts with cooking premade meatballs for quick and easy preparation. Then you stack three meatballs together to give the mummy a bit more bulk.

Crescent roll dough is perfect to mummify the meatballs and is already rolled out nice and thin. While they bake in the oven you make “eyes” out of tofu and black sesame seeds to level up the presentation.

Ingredient Notes

You will need these simple ingredients to make mummy meatballs:

Ingredients with labels: vegan meatballs, tofu "eyes", crescent roll dough, raw spaghetti.

For quick preparation, I like to use store bought vegan meatballs. If you have extra time homemade vegan meatballs would be delicious too. You can also make some with vegan hot dogs, for a pigs in a blanket style Halloween appetizer.

Crescent rolls are key to wrapping the meatballs and creating the mummy look. I love the Trader Joe’s brand! You can also use a sheet of pizza dough.

Uncooked spaghetti noodles act as our “skewer” in this recipe. You could, of course, use an actual skewer if you have some on hand.

To make the eyes, tiny pieces of tofu with black sesame seeds do the trick! Vegan cheese and black olive would work as well. You can also leave off the eyes; the crescent roll still does a great job of looking mummy-like.

The recipe card below includes the full list of ingredients + instructions.

How to Make Vegan Meatball Mummies

Skewering a meatball with a raw spaghetti noodle.

Skewer cooked vegan meatballs.

Slicing crescent roll dough into thin strips.

Cut dough into strips.

Meatballs wrapped with strips of crescent roll dough on a baking sheet.

Wrap meatballs and remove skewer.

Tofu cut into tiny circles with a black sesame seed in the center to look like an eye.

Make tofu eyes.

Two meatball mummies in a ceramic bowl with more in the background with a bowl of marinara.

Bake and enjoy!

Serving Ideas

Skewering the meatballs together with a spaghetti noodle allows you to create one long mummy than you can easily wrap. But, if you plan on serving these at a party, use wooden skewers, like with bang bang tofu, so that guests can easily pick up and enjoy the mummies.

Meatball mummies are a great appetizer for Halloween parties. Complete the spread with pumpkin pie hummus and cranberry jalapeño salsa. Chickpea pumpkin blondies are also a great finger food option.

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Vegan Meatball Mummies

Vegan meatball mummies are sure to be a hit appetizer at you next Halloween party. They are fun, cute, and super easy to make with crescent roll dough in under 30 minutes.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: 4 mummy meatballs

Author: Sarah Pilley

Ingredients

▢ 12 vegan meatballs
▢ 1 package crescent roll dough or a sheet of pizza dough
▢ 4 pieces uncooked spaghetti noodles or a wooden skewer

For the Eyes

▢ 1 thin slice of tofu
▢ black sesame seeds

For Serving

▢ marinara sauce

Directions

Making the Meatball Mummies

Prepare a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 375°F.
Cook 12 vegan meatballs according to the package directions. Most plant based meatballs can be microwaved for quick preparation, about 2 to 3 minutes.

Fully cooking the meatballs before you wrap them ensures that the crescent roll dough won’t get soggy during the baking process. I like to dab the meatballs with a paper towel once they’re done cooking just to remove any excess juice.

Thread 3 cooked meatballs onto the uncooked spaghetti noodle to hold them together. You can also use skewers if you have them.
Lay out 1 package crescent roll dough to form one long rectangle. Pinch together the dough seam to create an even sheet.
Use a sharp knife or a pizza cutter to create thin strips of dough from the sheet. Cut dough into thin strips between ⅛” and ¼” wide.
Wrap the strips of dough around the skewered meatballs in a criss cross fashion until they are mostly covered. Use between 3 to 5 strips for each mummy. You may have some dough leftover. Leave a little space open for the eyes.
Gently remove the spaghetti strand and place the meatball mummy on a parchment lined pan.
Bake the meatball mummies for 9 to 11 minutes or until the crescent roll dough is golden.

Making the Tofu “Eyes”

While the mummies bake, create the eyes. Slice a thin piece of tofu into tiny little squares.
Cut of the corner of the square until you have a rough circle shape. You could also use a straw like a cookie cutter.
Place a black sesame seed or a small piece of cut up black olive in the center.
Repeat until you have 4 sets of eyes.

Final Touches

Allow the mummies to cool for about 5 minutes then place the “eyes” on top of the exposed meatball portions, between the crescent roll strips.
Serve the meatball mummies with marinara sauce and enjoy!

Notes

Storage & Reheating: Store any leftover meatball mummies in an airtight container in the refrigerator. Remove the tofu “eyes” before reheating them in the oven for about 5 minutes at 350°F or in the microwave for about 30 seconds.