Cook the 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 crescent roll dough to have two rectangles lying next to one another 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 betweeen 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.

While the mummies bake, create the eyes. Slice a thin piece of tofu of a tofu block. Then cut it 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.

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!