Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

If using frozen cooked meatballs, thaw them according to the package directions or warm them slightly so they are not frozen solid.

Unroll the crescent-roll dough onto a cutting board. Press together the perforated seams to make one large sheet of dough.

Use a pizza cutter or sharp knife to cut the dough into thin strips, about ¼ inch wide.

Wrap two or three dough strips loosely around each cooked meatball. Overlap the strips in uneven directions to create mummy bandages. Leave a small open gap near the top for the eyes.

Press the ends of the dough strips lightly into the wrapped dough so they stay in place.

Place the wrapped meatballs on the prepared baking sheet, leaving about 1 inch of space between each one. Lightly spray the dough with nonstick cooking spray if desired for extra browning.

Bake for 10 to 12 minutes, until the crescent dough is puffed, golden brown, and fully cooked.

Remove the mummy meatballs from the oven and let them cool for 2 to 3 minutes.

Use a tiny dab of marinara sauce or ketchup to attach two olive pieces or edible candy eyes to each mummy.

Serve warm with marinara sauce for dipping.