- 1 can crescent rolls
- carrots
- white cheese I used string cheese
- garlic salt optional
- candy eyeballs
- melted butter
Preheat the oven to 350°F.Fill a pot with about 2 inches of water and bring it to a gentle boil. Place a steamer basket inside the pot. Cut each carrot in half horizontally, then cut each half lengthwise.If needed, slice the pieces again so each carrot strip is no more than about 1/4 inch wide. Steam the carrots for about 5 minutes, or until they begin to soften.Remove them from the steamer and let them cool until they’re comfortable to handle. Unroll the crescent dough and lay it flat.Cut the dough into thin strips. Wrap the thin strips of crescent dough around each carrot to create a mummy look.Stretch the dough slightly as needed and use more than one strip if necessary. Place the wrapped carrots on a baking sheet.Brush them with melted butter and sprinkle with garlic salt, if using.Bake for about 15 minutes, or until the crescent dough is golden brown. Remove the carrot mummies from the oven.Place a small piece of cheese near the top of each mummy, then add two candy eyes on top of the cheese. Return the baking sheet to the oven for 2–3 minutes, just until the cheese melts enough to hold the eyes in place.Serve warm or at room temperature.
- 1 can of crescent rolls can make about 32 carrot mummies. If you want to make that many, it will take 8 carrots. If not, make as many as you want, and bake the rest of the dough as crescent rolls.
- Using garlic salt is optional, but it does make the carrot mummies taste really good! If you choose not to use it, you can substitute regular salt or garlic powder, or you don't have to season it at all.
