Lighter Crockpot Mummy Meatball Sub Dip: Easy 3-Ingredient Recipe
A quick and easy Halloween party dip made with frozen meatballs, marinara sauce, and provolone cheese, slow-cooked to perfection and served with crescent dough mummy wraps.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Total Time: 4 hours 10 minutes to 5 hours 10 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 24–30 ounces frozen Italian-style meatballs (about 24 meatballs)
- 24 ounces marinara sauce (one jar)
- 8 ounces provolone cheese, sliced thin
- 1 can (8 ounces) refrigerated crescent roll dough
- Optional: candy eyes, fresh parsley or basil, red pepper flakes
Instructions
- Place frozen meatballs directly into the crockpot in a single layer.
- Pour marinara sauce over meatballs and stir gently to coat. Cover and cook on low for 4-5 hours or high for 2-3 hours.
- About 30 minutes before serving, preheat oven to 375°F. Unroll crescent dough onto a parchment-lined baking sheet, pinch seams together, and cut into 1/2-inch wide strips.
- Bake strips for 8-10 minutes until deep golden brown. Let cool slightly.
- When meatballs are tender, lay provolone slices over the top. Cover and let melt for 5-10 minutes.
- Transfer crockpot to serving area. Arrange baked strips around it like mummy bandages. Add candy eyes if desired.
- Garnish with parsley or basil and red pepper flakes. Serve immediately.
Notes
For best results, use frozen meatballs without thawing. Bake crescent strips until deep golden brown to prevent sogginess. Keep crockpot on warm during serving. Leftover meatball mixture can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 3 m
- Calories: 320
- Sugar: 6
- Sodium: 780
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 22
Keywords: meatball sub dip, crockpot, Halloween, mummy, party dip, easy appetizer, 3-ingredient