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.
Servings: 4 mummy meatballs
Calories: 103kcal
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
Instructions
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.
- 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.
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.
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.
Nutrition
Serving: 1meatball mummy | Calories: 103kcal | Carbohydrates: 8g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 289mg | Potassium: 108mg | Fiber: 2g | Sugar: 1g | Calcium: 24mg | Iron: 1mg
