Mummy Chicken Meatball Bites

Ingredients

• 1 pound ground chicken (454 g)
• 1/2 cup plain panko breadcrumbs (30 g)
• 1/3 cup finely grated Parmesan cheese (30 g)
• 1 large egg, beaten (50 g)
• 1 teaspoon Italian seasoning (1 g)
• 1/2 teaspoon garlic powder (2 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon ground black pepper (1 g)
• 1 refrigerated crescent dough sheet, 8 ounces (227 g)
• 12 sliced black olives, halved (24 g)
• 1 cup warmed marinara sauce, for serving (245 g)

Instructions

1. Prepare pan. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Keep the crescent dough refrigerated while you mix and shape the meatballs, so it stays firm for clean strips.
2. Mix meatballs. Combine chicken, panko, Parmesan, egg, Italian seasoning, garlic powder, salt, and pepper in a medium bowl. Mix gently with a fork or clean hands until evenly combined, stopping as soon as the crumbs disappear.
3. Shape portions. Roll the mixture into twenty-four meatballs, using about 1 tablespoon each. Arrange them on the prepared sheet with space between portions. Dampen your hands with water if needed; equal sizes help every bite finish together.
4. Slice dough. Unroll the crescent dough sheet on a cutting board and cut it into thin crosswise strips, about 1/4-inch wide. If using perforated crescent rolls, press every seam firmly closed before slicing.
5. Wrap mummies. Wind two or three dough strips around each meatball, overlapping them loosely and tucking ends underneath. Leave a small opening near the top for eyes. Uneven bands are welcome because they make the mummy wrapping look natural.
6. Bake and serve. Bake for 18 to 20 minutes, until the dough is golden and chicken reaches 165°F in the center. Rest five minutes, then press two olive pieces onto each bite. Warm the marinara and serve it alongside.

Notes

• For the neatest strips, use a crescent dough sheet instead of perforated rolls. If rolls are all you have, press each seam firmly closed before cutting. Irregular wrapping is desirable because it makes each bite look mummy-like.
• Check a center meatball with an instant-read thermometer before. Chicken must reach 165°F. If the dough browns first, loosely cover the pan with foil and bake until the center reaches temperature.