- 1 can (8 ounces )refrigerated crescent dinner rolls, such as Pillsbury
- Ketchup or mustard, if desired
- Marinara sauce, as desired
- 24 frozen cooked meatballs, thawed
Heat oven to 375 degrees F. Line work surface with cooking parchment paper. On parchment-lined surface, unroll dough (if using crescent roll dough, press perforations to seal); cut into 4 rectangles.
With knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.
Holding 3 meatballs close together, wrap 5 pieces of dough around them to look like "bandages," stretching dough slightly to cover meatballs.
About 1/2 inch from 1 end of each meatball mummy, separate "bandages" so meatball shows through for "face." On ungreased large cookie sheet, place wrapped meatballs.
Bake 13 to 17 minutes or until dough is light golden brown and meatballs are hot. With ketchup and mustard, draw features on "face." Serve with warm marinara sauce.