Drain the mozzarella balls thoroughly and gently pat them dry with paper towels. Arrange them on a clean cutting board or tray.

Slice the green olives crosswise to create 20 circular iris rings. Cut the black olives into 20 small pieces that will fit inside the green olive rings.

Drain and pat dry the roasted red peppers, then slice them into very thin strips to resemble bloodshot veins.

Place a tiny dab of softened cream cheese on the smoothest side of each mozzarella ball. If necessary, trim a very thin piece from the surface to create a stable area for the iris. Gently press one green olive ring into place.

Insert a small black olive piece into the center of each green olive ring to create a pupil. Repeat until all 20 mozzarella balls are decorated.

Arrange a few thin roasted red pepper strips around each iris, extending them outward across the mozzarella to resemble bloodshot veins. Use tiny additional dabs of cream cheese if needed to secure the strips.

Combine the olive oil and Italian seasoning in a small bowl. Very lightly brush or spoon the mixture over exposed mozzarella, taking care not to disturb the decorations.

Arrange the completed mozzarella eyeballs on a serving platter. Add the marinara sauce in a small dipping bowl or as decorative swirls on the platter. Serve chilled or cool.