Meatball Mummies


Aren't these spooktacular? Halloween is just a few days away, and each year I like to add a new mummy for snacking. This year I made a bunch of Meatball Mummies, and I think they are just so darn cute! I mixed meat, pesto, and a few other seasonings to make these yummy treats. They can be prepared primarily in advance and then popped in the oven before serving. I especially love these when dipped in marinara sauce.


Ingredients for Meatball Mummies:

This recipe makes 6 larges meatballs with enough crescents to double the meat mixture.


1 pound ground beef

1 container Pillsbury Crescents

1/2 cup plain panko

1/2 cup whole milk

1/4 cup pesto

1 egg

1/4 teaspoon black pepper


Serve with marinara sauce on the side.


Time-Saving Tip: Prepare and bake meatballs without the crescents a day in advance. Wrap the meatballs in the crescent strips and bake right before serving.


Let's see what we need.

We're ready to cook.



Stir the panko and milk together and let rest for 5 minutes.


Combine the meat, panko mixture, egg, pesto, and pepper until just combined.


Divide the mixture into 6 equal-sized meatballs and transfer to a parchment-lined sheet pan. Bake in a preheated 375-degree oven until lightly golden 15-18 minutes.





Preparing and baking the meatballs works well a day in advance, and refrigerate the meatballs until chilled before moving on to the next step.






I like to unroll the crescents onto a parchment-lined surface to prevent the dough from sticking and make cleanup a breeze. Cut the dough into long thing stirps somewhere between 1/8" -1/4". Carefully start wrapping the strips around the chilled meatballs, leaving a little space for the eyes. Place the mummies on parchment liked sheet pans and place them in a preheated 375-degree oven. Bake until golden. I use the marinara sauce for the eyes, but ketchup works too.


They're ready! Big kids and little kids love Meatball Mummies, and they are perfect for the festivities and taste delicious.


Meatball Mummies:

This recipe makes 6 larges meatballs with enough crescents to double the meat mixture.


  • 1 pound ground beef

  • 1 container Pillsbury Crescents

  • 1/2 cup plain panko

  • 1/2 cup whole milk

  • 1/4 cup pesto

  • 1 egg

  • 1/4 teaspoon black pepper


  • Stir the panko and milk together and let rest for 5 minutes.

  • Serve with marinara sauce on the side.

  • Combine the meat, panko mixture, egg, pesto, and pepper until just combined.

  • Divide the mixture into 6 equal-sized meatballs and transfer to a parchment-lined sheet pan. Bake in a preheated 375-degree oven until lightly golden 15-18 minutes.

  • I like to unroll the crescents onto a parchment-lined surface to prevent the dough from sticking and make cleanup a breeze. Cut the dough into long thing stirps somewhere between 1/8" -1/4". Carefully start wrapping the strips around the chilled meatballs, leaving a little space for the eyes. Place the mummies on parchment liked sheet pans and place them in a preheated 375-degree oven. Bake until golden. I use the marinara sauce for the eyes, but ketchup works too.

  • Time-Saving Tip: Prepare and bake meatballs without the crescents a day in advance. Wrap the meatballs in the crescent strips and bake right before serving.