Let me paint you a picture. It’s October 28th, three years ago. I’m standing in my kitchen, covered in flour that somehow made its way into my hair, with purple food coloring permanently staining my fingernails. I had spent three hours making “spooky” cupcakes that looked more like a preschool art project gone wrong than anything resembling edible Halloween treats. My kids were crying (okay, maybe that’s dramatic, but they were definitely disappointed), and I was questioning every life choice that led me to believe I could be a “fun mom.”
Fast forward to the next Halloween. I had completely given up on the idea of making anything elaborate. My plan was to buy the pre-packaged cookies from the grocery store and call it a day. But then, my youngest came home from school talking about the “mummy pizzas” her friend’s mom had made for their class party. She described them with such enthusiasm that I knew I had to at least try.
I’ll be honest – I approached this recipe with serious skepticism. Pizza? For Halloween treats? And they were supposed to look like mummies? It sounded too simple to actually be cute.
But you guys. YOU GUYS. These little mummy pizzas literally changed my entire approach to holiday baking. They take about 15 minutes of active prep time, require only a handful of ingredients you probably already have in your kitchen, and they come out looking SO adorable that even my husband (who claims he “doesn’t do cute food”) couldn’t stop smiling when he saw them.
The first time I made these, I actually laughed out loud when I pulled them out of the oven. They looked exactly like little mummies peeking up at me from the baking sheet. My kids devoured them before I could even get a proper photo, and I knew I had found my forever Halloween recipe.
Why You’ll Love This Recipe
- Seriously fast: From start to finish, you’re looking at about 25 minutes. That’s it. No chilling dough, no complicated techniques, no waiting for anything to rise.
- Kid-friendly in every way: Not only will kids go absolutely nuts eating these, but they can also help make them. My 5-year-old can assemble these almost entirely by herself now (with a little supervision with the kitchen scissors).
- Budget-friendly: We’re talking pre-made pizza dough (or even canned biscuit dough), pizza sauce, mozzarella, and olives. That’s it. You probably have most of this stuff in your fridge right now.
- Customizable for picky eaters: Don’t like olives? Use pepperoni for the eyes. Want to hide some veggies? The mummy “bandages” cover a multitude of sins, and you can sneak finely chopped bell peppers or mushrooms under there.
- Perfect for Halloween parties: These are the ultimate party food. They’re individual portions, easy to grab-and-go, and they double as decoration. I’ve brought these to school parties, neighborhood gatherings, and family Halloween dinners, and they’ve never failed to get compliments.
Ingredients
I’m keeping this REAL simple, friends. You don’t need anything fancy here.
For the Mummies:
- 1 pound pre-made pizza dough (I use the refrigerated stuff from the grocery store bakery section – it’s my secret weapon) or 1 can of refrigerated biscuit dough (8 count)
- 1/2 cup pizza sauce (store-bought or homemade – I’ll tell you my quick homemade version in the pro tips)
- 2 cups shredded mozzarella cheese (low-moisture part-skim works best for melting without getting watery)
- 24 small slices of black olives (for the eyes – you’ll need about 16-20 olives total)
- 2 tablespoons olive oil (for brushing)
- 2 tablespoons grated Parmesan cheese (optional, but adds a nice salty finish)
- Italian seasoning or garlic powder for sprinkling (totally optional, but I love the extra flavor)
For the Sauce (if making from scratch):
- 1 (8-ounce) can of tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of salt and sugar
Substitutions I’ve Tried and Loved:
- Gluten-free version: Use pre-made gluten-free pizza dough or gluten-free canned biscuit dough. I’ve used both brands, and they work beautifully – just follow the package instructions for baking times.
- Vegan mummies: Use vegan pizza dough, dairy-free cheese (I recommend a mozzarella-style shred that melts well), and skip the Parmesan. Brush with a little plant-based butter instead of olive oil.
- Picky eaters: Swap out olives for slices of pepperoni, tiny mozzarella pearls, or even little dots of black beans. My neighbor’s kid hates olives, so I used pepperoni slices cut into small circles, and they were perfect.
- No pizza dough?: Use refrigerated crescent roll dough, puff pastry, or even sliced bread (cut into strips for the bandages). I’ve tried all of these, and while pizza dough is my favorite texture, the others work in a pinch.
Step-by-Step Instructions
Step 1: Prep Your Oven and Work Surface
Preheat your oven to 400°F. I know that seems high for pizza, but we want these mummies to get golden and crispy quickly. While the oven is heating up, lightly flour your work surface. I use my big wooden cutting board for this – it’s easier to clean than the counter, and I can move it around if I need to.
Step 2: Get Your Dough Ready
If you’re using pre-made pizza dough, let it sit at room temperature for about 10 minutes before you start working with it. Cold dough is stubborn and will spring back on you, making it harder to shape. Trust me, I learned this the hard way my second time making these.
Roll out the dough on your floured surface until it’s about 1/4 inch thick. You want it thin enough to get crispy but thick enough to hold the cheese and not fall apart. Think about the thickness of a tortilla – that’s what we’re aiming for.
Using a pizza cutter or a sharp knife, cut the dough into strips that are about 1 inch wide. You’ll need 2-3 strips per mummy, depending on how “wrapped” you want them to look. I usually end up with about 8-10 strips total from a pound of dough, which makes 4-5 mummies.
Step 3: Shape Your Mummies
Here’s where the fun begins! Take a strip of dough and fold it in half, then pinch the ends together to form an oval-ish shape. This is the body of your mummy. It doesn’t have to be perfect – in fact, the more irregular the shape, the more authentic the mummy looks.
Place your mummy shapes on a parchment-lined baking sheet, leaving about 2 inches between each one. They will puff up a little as they bake, so you want to give them some breathing room.
Step 4: Add the Sauce and Cheese
Take a small spoon and spread about 1 tablespoon of pizza sauce on top of each mummy shape. Don’t go all the way to the edges – leave about 1/4 inch border so the sauce doesn’t leak out and burn.
Top with a generous handful of shredded mozzarella. I’m serious – be generous here. The cheese is what makes these mummies look like they’re wrapped in bandages, so you want a nice thick layer.
Step 5: The Mummy Bandages
This is the part that feels a little bit like arts and crafts, and I’m 100% here for it. Take the remaining strips of dough and arrange them criss-cross over the cheese to look like mummy bandages. You don’t need to be precise – haphazard is actually better for the mummy effect.
Here’s a little pro tip I discovered: use kitchen shears (clean ones, obviously) to cut the ends of the bandages so they look frayed. This adds so much character to the mummies and makes them look way more authentic.
Press the ends of the dough strips gently into the bottom dough so they stick together. This keeps everything in place during baking.
Step 6: Add the Eyes
Now for the part that brings these mummies to life (sorry, I couldn’t resist). Take your olive slices and press two of them into the cheese of each mummy for eyes. I like to position them so they’re peeking out from between the bandages – it makes the mummies look like they’re watching you.
I usually cut my olives into small circles using a paring knife, but you can also just slice them into rounds and use the hole in the middle as the pupil. Both methods work great.
Step 7: Brush and Bake
Brush the exposed dough (the bandages and the bottom crust) with a light coating of olive oil. This helps them get golden and crispy. If you’re feeling fancy, you can sprinkle a little Italian seasoning or garlic powder over the bandages for extra flavor.
Pop the baking sheet into the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling. Every oven is different, so start checking at the 10-minute mark. The bottom of the mummies should be crispy and the cheese should be melted and slightly browned in spots.
Step 8: Cool and Serve
Let your mummies cool on the baking sheet for about 5 minutes before moving them. This gives the cheese time to set a little, so it doesn’t all slide off when you pick them up.
Transfer to a serving platter and prepare yourself for the chorus of “oh my gosh” and “these are so cute” that’s about to happen.
Pro Tips & Tricks (Learned Through Trial and Error)
The Fresh Dough vs. Canned Debate: I’ve used both, and here’s my honest opinion – fresh pizza dough from the grocery store bakery gives you a better texture and flavor, but canned biscuit dough is faster and more forgiving. If you’re making these with kids, the canned dough is actually easier for little hands to work with. Just be aware that canned biscuit dough puffs up a lot more, so your mummies will look a little plumper. (Which, honestly, is still adorable.)
The Cheese Situation: I cannot stress this enough – use low-moisture mozzarella. The watery kind (fresh mozzarella in water) will make your mummies soggy and the cheese will slide right off. I’ve made that mistake and ended up with sad-looking mummies swimming in a pool of cheese water. Not cute.
Make Your Own Quick Pizza Sauce: If you’re feeling ambitious, here’s my 5-minute sauce that I use when I don’t have a jar in the pantry – mix one 8-ounce can of tomato sauce with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of salt and sugar. Let it sit for 10 minutes to let the flavors meld, and you’re good to go.
What to Do If the Dough Gets Sticky: Don’t panic. If your dough is sticking to the work surface, sprinkle a little more flour underneath. If it’s sticking to your hands, lightly dust your fingers with flour too. This isn’t a competition – flour is your friend here.
The Crooked Mummy Effect: A little tip – don’t make your mummies too symmetrical. The ones that look slightly lopsided or uneven actually end up looking more authentic. I’ve had people comment that my “crooked” mummies look the most realistic. Go figure.
Variations & Substitutions
The Air Fryer Version
Yes, you can make these in an air fryer! I actually prefer this method for smaller batches because they get even crispier. Preheat your air fryer to 375°F, arrange the mummies in a single layer (you’ll probably need to work in batches), and cook for 8-10 minutes. Keep an eye on them because air fryers cook fast, and the cheese can burn if you look away for a second.
Dessert Mummies
Okay, hear me out on this one. I made these for a Halloween brunch once, and they were a huge hit. Replace the pizza sauce with Nutella or your favorite chocolate hazelnut spread, swap the mozzarella for a sweet cream cheese filling (8 oz cream cheese, 1/4 cup sugar, 1 teaspoon vanilla), and use mini chocolate chips for the eyes. Brush the crust with butter and sprinkle with cinnamon sugar before baking. They’re like little mummy pop-tarts, and they’re heavenly.
Extra Spooky Mummies
For my fellow spice lovers, try adding a pinch of red pepper flakes to your pizza sauce, or sprinkle some crushed red pepper over the cheese before adding the bandages. I’ve also used spicy pepperoni tucked under the cheese for a little heat surprise. The kids might not appreciate this one, but the grown-ups will.
Veggie-Packed Mummies
This is my “sneaky mom” variation. Before adding the cheese, I spread a thin layer of finely chopped spinach (thawed and squeezed dry), mushrooms, or bell peppers over the sauce. The bandages cover the veggies completely, and the kids never know they’re eating something green. Win-win.
Serving Suggestions
These mummies are honestly perfect all on their own, but if you’re serving them as part of a bigger Halloween spread, here are some ideas that have worked well for me:
- Spooky Blood Dipping Sauce: Take your extra pizza sauce and mix in a few drops of red food coloring to make it look like “blood.” Serve it in a small bowl for dipping. I told my kids it was “mummy juice,” and they went wild.
- Side of “Witch’s Fingers”: Serve these alongside some veggie sticks with hummus, but tell the kids they’re witch’s fingers. My daughter still asks for “witch fingers” when we have veggie platters.
- Halloween Punch: These pair beautifully with a simple fruit punch. I’ve been making the same Halloween punch for years – it’s just fruit juice, ginger ale, and floating gummy worms. Keeps the kids happy and hydrated.
- Party Platter: Arrange the mummies on a black platter or cutting board with some skull-shaped cheese slices and “bone” breadsticks (just breadstick dough shaped into bone shapes). It makes a stunning presentation.
FAQ’s
How do I store leftover mummy pizzas?
If you happen to have leftovers (which never happens in my house, but just in case), store them in an airtight container in the refrigerator for up to 3 days. They’re actually pretty tasty cold, but I prefer to reheat them.
What’s the best way to reheat these?
I’ve tried several methods, and the air fryer wins every time. Reheat at 350°F for about 3-4 minutes until the crust is crispy again. If you’re using a microwave, the crust will get a little soft, but they still taste great – just pop them in the toaster oven for a minute after microwaving to crisp them up.
Can I freeze these?
Absolutely! Here’s what I do – make the mummies all the way through the assembly step, but instead of baking, place the baking sheet in the freezer for about 2 hours until the mummies are frozen solid. Then transfer them to a freezer bag or container. When you’re ready to bake, add about 5-8 minutes to the baking time, no need to thaw first. This has been a lifesaver for school parties – I make them the week before, freeze them, and just pop them in the oven the morning of.
Why did my mummies turn out soggy?
This usually happens for one of three reasons – you used too much sauce, you used high-moisture mozzarella, or you overcrowded the baking sheet and the mummies steamed instead of baking. To fix this, use less sauce (a thin layer is all you need), make sure your mozzarella is low-moisture, and give your mummies room to breathe on the baking sheet.
Can I make these dairy-free?
You can! Use dairy-free cheese shreds (I’ve had the best luck with Violife or Daiya brands), and skip the Parmesan. The texture won’t be exactly the same, but they still taste great, and the dairy-free cheese melts better if you let it come to room temperature before using.
Can I use a different type of dough?
I’ve experimented with all kinds of dough for these little guys. Crescent roll dough makes a flakier, more delicate mummy. Puff pastry gives you a super crispy, buttery mummy that’s almost like a savory pastry. I’ve even used sliced bread, cut into strips and toasted, for an even faster version. The pizza dough is my favorite for the texture and flavor, but honestly, whatever you have on hand will work.
Related Recipes:
- Halloween Treats for Kids at School
- 7 Apple Cinnamon Bread Recipes for Cozy Mornings
- 8 Apple Cider Donuts You’ll Want Every Weekend
Final Thoughts
You know what I love most about these mummy pizzas? It’s not just that they’re adorable (which they are) or that they taste amazing (because they do). It’s that they remind me that the best Halloween treats don’t have to be complicated or Pinterest-perfect. They just need to come from a place of joy.
I’ve made these mummies at least two dozen times now, and I still get a little thrill when I pull them out of the oven and see those cheesy little faces staring back at me. My kids are now old enough to help with almost the entire process, and some of my favorite kitchen memories have been made standing around the counter with them, laughing as we arrange olive eyes and crooked bandages.
So here’s my challenge to you – give these a try. Even if they’re a little wonky (and let’s be honest, the wonky ones are actually better), I promise you’ll have fun making them, and the people you share them with will feel the love you put into them.
And when you make them (because I know you will), please come back and tell me how they turned out! Did your kids love them? Did you discover a new variation? Did they disappear off the platter in 2.7 seconds like they do in my house?
