2sheetspuff pastry, thawed, (sometimes this means buying two packages depending on brand)
3cupsmozzarella cheese, shredded
1cupparmesan cheese,grated, plus additional for serving
2cupsmarinara sauce plus additional for serving
3cupsmeatballs, fully cooked
4large candy eyes
Preheat oven to 400˚F and line two baking sheets with parchment paper. Sprinkle a little bit of flour on parchment papers then place each sheet of puff pastry on top of flour. Line middle of pastry with shredded mozzarella cheese, top with marinara, cooked meatballs*, then more mozzarella and parmesan cheese. You should leave about 3" clear on either side.
Using a sharp knife, cut slits on the diagonal going all the way down the pastry. Wrap one side over the other until the contents of the bread are wrapped.
In a small bowl, whisk egg and water together. Brush on top of puff pastry until the pastry is covered in egg wash. Bake for 20-22 minutes or until puff pastry is browned. Place candy eyes on top, sprinkle mummies with basil, more parmesan cheese, and adorn with extra marinara. Let cool for a few minutes before cutting!
*I always make these meatballs -- but about half the size. Store meatball mummy leftovers in the refrigerator. To reheat, place back on parchment paper and reheat at 350˚F for 15-20 minutes or until heated through. The mummies are much better when eaten right after coming out of the oven though -- as the dough gets soggy when storing.