Boo! I've been on a Halloween meatball kick! Meatballs are easy, delicious and make great eyeballs! My kids have come to expect some kind of a fun dinner before trick-or-treating and these have been some of our favorites. The Crescent Meatball Ghost Pops and the Creepy Crescent Peepers are made with traditional meatballs, you can make your own or just thaw out some frozen ones. I serve them with warm marinara sauce for dipping. The Scrumptious Eyeball Poppers are taco seasoned meatballs that are baked right in a cheesy cornbread mini-muffin. I pair these with a creamy salsa dip. They are fun to serve on a Halloween coloring page where you can place the poppers where the eyeballs should be. You can just search "owl" or "ghost" "coloring page" to find one to print.
Crescent Meatball Ghost Pops:
These spooky Crescent Meatball Ghost Pops were inspired by those little Halloween ghosts made by wrapping a tissue around a lollipop. My kids had so much fun with these! Food on a stick is very amusing! They are super easy, just skewer a meatball with a pop stick, wrap a square of crescent dough around it, brush on some egg wash and press in some olive slice eyes.
Fold the top corner of the dough down to the bottom, wrap each of the side corners over to the opposite side, almost like wrapping a scarf. Pinch around the "neck."
Crescent Meatball Ghost Pop Recipe:
Makes 6 ghost pops
1 can Pillsbury Crescent Recipe Creations Dough
1 tablespoon water
4 small pimiento stuffed green olives, sliced
1 1/2 cups marinara sauce, warmd
Preheat oven to 375 degrees. Spray or grease a large baking sheet (approx. 18x13").
Roll out crescent dough on a clean flat surface. Cut the dough into 6 equal squares with a pizza cutter. Place one square on the baking sheet. Insert stick halfway into meatball and lay the meatball in the center of the dough square. The stick should be lined up with a corner of the dough. Fold the top corner of the dough down to the bottom stick end, wrap each of the side corners over to the opposite side, almost like wrapping a scarf. Pinch around the "neck." Repeat with the other 5 squares. In a small bowl, beat together the egg and the water. Brush the ghosts with the egg wash and press on the olive slice "eyes." Bake for about 15-20 minutes or until golden brown. Serve with marinara sauce.
-If you can't find the crescent sheet dough, just use the regular crescent dough and pinch together the perforations.
-If using frozen meatballs, thaw them first.
-I used Wilton Cookie Pop Sticks (8-inch), you could alternatively use bamboo skewers w/ the sharp point snipped off or popsicle sticks
-I used a shiny silver baking sheet, if using a dark, non-stick variety, adjust the oven temperature to 350 degrees.