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.
Assembly:
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.”
Other Halloween recipes:
Scrumptious Eyeball Poppers – Taco Seasoned Meatballs baked in a Mini-Cheesy Corn Muffin
Thanks for spending some time in the cloud with me! I wish all the little ghouls and goblins out there a happy & safe Halloween!
Tina ( :
Crescent Meatball Ghost Pops: Easy Halloween Dinner
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.
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Servings: 6 Ghost Pop
Ingredients
- 1 can Pillsbury Crescent Recipe Creations Dough
- 6 meatballs
- 1 egg
- 1 tablespoon water
- 4 small pimiento stuffed green olives sliced
- 1 1/2 cups marinara sauce warmed
- 6 cookie pop sticks
Instructions
- 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.
Notes
Notes:
-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.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Crescent Meatball Ghost Pops: Easy Halloween Dinner
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.
Print
Pin
Rate
Servings: 6 Ghost Pop
Ingredients
- 1 can Pillsbury Crescent Recipe Creations Dough
- 6 meatballs
- 1 egg
- 1 tablespoon water
- 4 small pimiento stuffed green olives sliced
- 1 1/2 cups marinara sauce warmed
- 6 cookie pop sticks
Instructions
- 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.
Notes
Notes:
-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.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!
Oh my, I SOOOOOO love those ghosties! What an awesome idea! I am running out to but the ingredients this afternoon…I MUST make these. 🙂 Pinning!
Thanks Kristin – they are so easy. Halloween night is too busy for anything complicated! Hope your "Things" have a Halloween!! Tina ( :
Oh my gosh! Love the picture of the squirrel having his pumpkin feast. Great shot!
Yes, so nice of him to carve it for us! ( :