Chicken Mummy

(9)
  8 reviews
  • 35|min prep time
  • 55|min total time
  • 9 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 In small bowl, beat egg. Brush over dough. Sprinkle Parmesan cheese on top.
  5. 5 Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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