Chicken Mummy

Ever meet a mummy with great taste? Try this one! His pizza-crust "bandages" wrap around deli chicken, ham and cheese for a finger food that will be a Halloween hit!

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  • prep time 35 min
  • total time 55 min
  • ingredients 9
  • servings 6
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2
tablespoons garlic-and-herbs spreadable cheese (from 6.5-oz container)
4
oz thinly sliced cooked deli ham
1
jar (7 oz) roasted red bell peppers, drained on paper towel
6
oz thinly sliced cooked deli chicken
4
slices (2.7 oz) thinly sliced provolone cheese
1
egg
1
teaspoon grated Parmesan cheese
Sliced ripe olives, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across.
  • 2 Spread garlic-and-herbs cheese in 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end.
  • 3 From the wide end, mark dough 3 inches down from center on both sides of cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts (see diagram) at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing bell pepper. Starting at mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips.
  • 4 In small bowl, beat egg. Brush over dough. Sprinkle Parmesan cheese on top.
  • 5 Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across.
  • 2 Spread garlic-and-herbs cheese in 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end.
  • 3 From the wide end, mark dough 3 inches down from center on both sides of cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts (see diagram) at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing bell pepper. Starting at mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips.
  • 4 In small bowl, beat egg. Brush over dough. Sprinkle Parmesan cheese on top.
  • 5 Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.

EXPERT TIPS

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Expert Tips

Hard salami or pepperoni can be substituted for the ham and chicken slices, if you like.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
860mg
860%;
Total Carbohydrate
34g
34%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
40%;
Calcium
10%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.