Last week while cruising Pinterest, I came across the cutest little Halloween Mummy treats. The recipe I found comes from spendwithpennies.com. I was excited about these for a couple of reasons. First, they are made with meatballs which I have on hand in the freezer when I make a large batch of them. Second, they are a cute festive Halloween treat that my kids are sure to love. I like to surprise the girls with fun little meals and treats for holiday’s throughout the year. I knew when I saw these mummies, I would have to make them. I made a few changes to the recipe. I made my own pizza dough from scratch which I’ll share the recipe below. You can also use prepared pizza dough as the recipe on spendwithpennies.com calls for. I also used my own homemade meatballs, which you can find my meatball recipe here, but if you are short on time you could use prepared store-bought frozen meatballs as well. For the eyes, I used mozzarella cheese sticks, cut into thin slices and brown colored round sprinkles for the pupils. I served my Mummy Meatball treats with some penne in marinara sauce on the side. The mummies would make a great little appetizer, fun after school snack, or party food.
Mummy Meatball Treats
Homemade or purchased cooked meatballs frozen and defrosted. You will need 3 meatballs per mummy.
Raw uncooked spaghetti. About 1/2 a strand per mummy.
Pizza dough either homemade, purchased or canned pizza dough rolled out and cut into 1/4 inch wide strips. See below for homemade pizza dough recipe.
Mozzarella cheese sticks for eyes.
Black olives cut into small pieces, dot of ketchup, black frosting, or chocolate sprinkles for pupils.
Marinara sauce for dipping (my recipe for sauce is below) or you could use store-bought.
Thread three meatballs per mummy onto the spaghetti strand. Don’t worry about the ends of spaghetti sticking out.
Wrap the strips of pizza dough around the meatballs to cove the mummy in a web of dough. Be sure to leave a little area uncovered on the face for the eyes.
Once the mummy is wrapped well in the pizza dough, gently remove the spaghetti strand by pulling it out the top or bottom of the mummy. If it breaks off and you can’t remove it, don’t worry, the spaghetti will cook in the oven.
Lay the mummy on a foil lined and non-stick sprayed baking sheet.
Bake 350 degree oven for 20-25 min until lightly golden and dough is all cooked.
While the mummies are baking, assemble your eyes and make your marinara sauce. Once Mummies are done cooking, remove from oven and carefully place the eyes on them.
Serve with marinara sauce for dipping.
See recipe below for marinara sauce.
Homemade pizza dough
This is enough for one large pizza, two small pizzas, or 5 mummies.
1 C warm water
2 1/4 teas active dry yeast
1 TBS honey
2 teas Kosher salt
2 TBS olive oil
3 C bread flour (may need more or less, depending on humidity). Sometimes I use half all purpose and half bread flour if I’m low on bread flour.
In large mixing bowl (I use my stand mixer), combine yeast into warm water. Add honey and stir. Let this sit for 4-5 min until bubbles and/or foam forms.
Add in salt, olive oil, and about half the flour.
Mix with dough hook and slowly add in the remaining flour a little at a time until it is all incorporated and the dough has a nice consistency. You want it to be slightly tacky, but not too wet or sticky. If you clean off the hook and let it knead and mix it again, the dough should pull away from the sides of the bowl, leaving an almost clean bowl. You don’t want the dough to stick to your hands so carefully add more flour if too sticky. Add a little bit more water if the dough seems too dry. Once the dough is at the right consistency and does not stick to your hands, let the dough hook on the mixer knead the dough for about 5 minutes. Again, the dough should pull away from the sides of the bowl. Remove and set dough ball in an oiled or sprayed bowl, spray the top of the dough, lightly cover with clean cloth and let rise in a warm oven. I preheat oven to 200 degrees, then shut the oven off and then put the dough in the oven to rise for an hour or so until I need it. If making dough ahead of time and you want to either refrigerate it to use within a few days or freeze it for later use, do not put it in the oven to rise. Instead just take dough from the mixer, divide up if needed and place in oiled container with lid or spray with oil, place in Press and Seal or plastic wrap and in a plastic freezer bag. Sometimes if I put dough in the fridge, it will keep rising and bust out of its container, so you may need to punch it down and put the lid on again. If any of the dough becomes exposed and dries out, just cut off that part so you have soft dough when you go to use it.
Marinara Sauce (this is basically just a smaller batch of the sauce I used for my Holy Spaghetti and Meatballs post)
This was enough sauce for dipping our mummies plus plenty for the pound of penne pasta that I cooked up.
One 15 oz can petite diced tomatoes
One 15 oz can tomato sauce (a few oz more or less is fine)
1 12 oz can tomato paste
1/2 medium onion diced
2 garlic cloves minced
1/2 TBS olive oil
1/2 TBS dried basil
1/2 TBS dried Italian Seasoning blend
1 teas dried oregano
1 teas dried parsley
1/2 teas garlic powder
1 TBS fresh basil chopped or Gourmet Gardens in the tube is what I use.
Kosher Salt and pepper to taste
1 ladle of pasta water
2-3 TBS fresh grated parmesan cheese and more for garnish
In a large pot, heat up olive oil and sauté’ diced onion until soft
Add in minced garlic and lower heat. After a few minutes, add in all the cans of tomatoes, sauce, and paste.
Add in all the spices and salt and pepper and cheese. Adjust seasoning as needed.
There you have it – the cutest little Mummy Meatball Treats! Thank you to spendwithpennies.com for the inspiration!!