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Cozy Crockpot Mummy Meatball Sub Dip – Easy Halloween Appetizer

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A fun and festive Halloween appetizer featuring juicy meatballs in a creamy cheese sauce, topped with crescent roll ‘bandages’ to look like mummies. Perfect for parties and cozy nights in.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1/2 cup breadcrumbs (plain or Italian-style)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 8 ounces cream cheese, softened
  • 2 cups shredded mozzarella cheese, divided
  • 1 1/2 cups marinara sauce
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (8 ounces) refrigerated crescent rolls
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder (for sprinkling on crescent rolls)
  • Candy eyes (optional)

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, minced garlic, oregano, salt, pepper, and Parmesan cheese. Mix gently with your hands and roll into 1-inch balls (about 20-24 meatballs).
  2. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Brown the meatballs in batches for 3-4 minutes, turning occasionally, until golden on all sides. They do not need to be cooked through.
  3. Spray the inside of a slow cooker with nonstick cooking spray. Add softened cream cheese, marinara sauce, 1 cup of shredded mozzarella, and red pepper flakes (if using). Stir until mostly combined.
  4. Gently place the browned meatballs into the slow cooker, nestling them into the sauce. Cover and cook on low for 2-3 hours or on high for 1-1.5 hours, until hot and bubbly.
  5. About 20 minutes before serving, preheat oven to 375°F (190°C). Unroll crescent roll dough and separate into 8 triangles. Cut each triangle lengthwise into 3 thin strips (24 strips total). Place on a parchment-lined baking sheet, brush with melted butter, and sprinkle with garlic powder. Bake for 8-10 minutes until golden brown and puffy.
  6. Once the dip is hot and bubbly, sprinkle the remaining 1 cup of shredded mozzarella over the top. Arrange the crescent roll strips over the dip in a crisscross pattern, leaving small gaps. Press candy eyes into the cheese near the top if using.
  7. Serve immediately from the slow cooker on the ‘warm’ setting with crusty bread, crackers, or veggie sticks for dipping.

Notes

For gluten-free version, use gluten-free breadcrumbs and crescent rolls. For dairy-free, use vegan cream cheese and dairy-free mozzarella. Frozen pre-made meatballs can be used (thaw and halve). The dip can be made ahead and reheated. Crescent roll bandages are best added just before serving to prevent sogginess.

Nutrition

Keywords: Halloween, mummy, meatball, dip, crockpot, slow cooker, appetizer, party

Find it online: https://siennaspoon.com/cozy-crockpot-mummy-meatball-sub-dip-easy-halloween-appetizer/