Swift Ground Pork Mummy Meatballs

Ingredients:

• 1 can (8 oz) refrigerated crescent rolls
• 2 ½ slices American cheese, quartered (2.5 oz)
• 12 oz Swift Ground Pork
• 1 large egg
• 1 C seasoned stuffing mix
• 3 Tbsp water
• 1 tsp minced garlic
• Salt and pepper to taste
• Cooking spray
• Mustard or ketchup, if desired

Directions:

1. Preheat oven to 400°F. Combine ground pork, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F. Remove immediately once done baking, set aside to cool and reset the oven to 375°F.
2. Meanwhile, prepare crescent roll mummy wraps. Open crescent rolls and unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. Cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Line up 2 or 3 meatballs. Wrap 4 pieces of dough around those meatballs and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely meatballs.
5. On ungreased large cookie sheet, place wrapped meatball mummies (cheese side down); spray dough lightly with cooking spray.
6. Bake 13 to 17 minutes or until dough is light golden brown. Decorate a face with ketchup and mustard.