Ingredients
- 1 lb refrigerated pizza dough, at room temperature
- 1/2 cup marinara sauce, plus more for dipping
- 2 cups (8 oz) shredded low-moisture mozzarella
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 cup grated Parmesan
- 16-20 candy eyes (added after baking)
- Flour, for dusting
Instructions
- Heat the oven. Preheat to 400°F (200°C). Line a baking sheet with parchment.
- Roll the dough. On a floured surface, roll the dough into a 12x16-inch rectangle. Spoon the marinara down the center third, leaving a 1-inch border top and bottom.
- Fill. Sprinkle the mozzarella over the sauce, then fold the top and bottom borders over the filling.
- Wrap the mummy. Cut the exposed dough on each side into 1-inch strips. Crisscross the strips over the filling like mummy bandages, leaving a small gap near the top for the face.
- Season and bake. Brush with olive oil and sprinkle with Italian seasoning and Parmesan. Bake 18-20 minutes until deep golden and bubbly.
- Add the eyes. Cool 5 minutes, then press candy eyes into the face gap. Serve warm with extra marinara for dipping.
👻 Mummy-making tips
Let the dough come to room temperature — cold dough springs back and fights you. Don't overfill, or the bandages burst in the oven. Candy eyes melt into blobs if added before baking, so always press them on after. Leftovers reheat beautifully in a 375°F oven for 8 minutes.
Common questions
Can I use homemade pizza dough?
Absolutely — 1 pound of any pizza dough works. Just let it rest at room temperature 30 minutes so it rolls out easily.
Can I make it ahead?
Assemble up to 4 hours ahead, cover, and refrigerate. Add 3-4 minutes to the bake time when baking cold.
Where do I find candy eyes?
In the cake-decorating aisle of most grocery stores or craft stores, especially in October. Two mini chocolate chips also work in a pinch.
Can I freeze mummy stromboli?
Yes — freeze baked and cooled, wrapped tightly, up to 2 months. Reheat from frozen at 375°F for 20 minutes.
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