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Easy Crockpot Mummy Meatball Sub Dip Recipe

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A fun and delicious Halloween party dip made with tender homemade meatballs, creamy marinara sauce, and melted cheese, served with mummy-shaped crescent roll wraps. Perfect for busy parents who need a quick, crowd-pleasing recipe.

Ingredients

Scale
  • 1 pound ground beef (80/20)
  • ½ cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (24-ounce) jar marinara sauce
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded provolone cheese
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 2 tablespoons melted butter
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried parsley
  • Hoagie rolls or crusty bread, sliced for dipping
  • Optional: candy eyes for decoration

Instructions

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix gently with your hands and roll into 1-inch balls (about 20-24). Refrigerate for 10 minutes.
  2. Heat a large skillet over medium-high heat with a drizzle of olive oil. Brown meatballs for 3-4 minutes per side until browned all over. They will finish cooking in the slow cooker.
  3. In the slow cooker, combine marinara sauce and softened cream cheese. Whisk until mostly incorporated. Add browned meatballs and stir gently to coat. Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours.
  4. About 20 minutes before serving, preheat oven to 375°F. Unroll crescent dough and separate into triangles. Cut each triangle lengthwise into ½-inch wide strips. Arrange strips in a crisscross pattern on a parchment-lined baking sheet to look like mummy bandages. Brush with melted butter mixed with garlic powder and parsley. Bake for 8-10 minutes until golden brown.
  5. Once meatballs are cooked, sprinkle mozzarella and provolone cheese evenly over the top. Cover and cook for another 10 minutes until cheese is melted and bubbly.
  6. Serve by placing mummy wraps around the edge of the slow cooker or on a separate platter. If using candy eyes, press them into the warm dough. Serve with sliced hoagie rolls for dipping.

Notes

For best texture, use block cream cheese and let it soften before adding. Don’t skip browning the meatballs for deeper flavor. To make ahead, prepare meatballs and sauce the night before, refrigerate, then reheat in slow cooker. Add cheese just before serving. If dip is too thin, cook uncovered for 15 minutes to thicken.

Nutrition

Keywords: Halloween, meatball dip, crockpot, slow cooker, mummy, party dip, easy appetizer, kid-friendly

Find it online: https://prismtaste.com/easy-crockpot-mummy-meatball-sub-dip-recipe/