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
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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. (See link below for diagram.)
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 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.
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Hard salami or pepperoni can be substituted for the ham and chicken slices, if you like.
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