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Halloween Mummy Stromboli with candy eyes.
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5 from 27 votes

Halloween Mummy Stromboli Dinner

This Halloween mummy stromboli makes a great Halloween dinner or appetizer. Pillsbury refrigerated pizza dough pairs with deli meat, cheese, peppers, seasonings, and marinara sauce to make this deliciously unusual homemade stromboli.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Appetizer, Main Course, Meals
Cuisine: Italian
Keyword: Halloween
Servings: 4

Ingredients

  • 2 Can pizza dough refrigerated, such as Pillsbury
  • ¼ Pound pepperoni
  • ¼ Pound salami hard
  • ½ Pound ham deli smoked, off the bone
  • 1 Slice provolone cheese
  • 1 ½ cups mozzarella cheese shredded
  • ½ Cup pepperoncini peppers sliced
  • Cup parmesan
  • 2 Tablespoons salted butter melted
  • ½ Teaspoon garlic powder
  • ½ Teaspoon Italian seasoning
  • ¼ Teaspoon salt
  • ¼ Teaspoon red pepper flakes
  • food colouring black
  • 2 eyeballs candy, googly or toy
  • 1/4 Cup pizza sauce or marinara, for dipping

Instructions

  • Preheat the oven to 385 degrees F.
  • Line a baking sheet with parchment paper, and set aside.
  • On a clean surface lay out one of the pizza doughs and press into a square that is approximately 14”x14”. Depending on your work surface, it may help to lightly spray with oil before laying the dough out.
  • Layer the slices of meat onto the dough by starting with a layer of pepperoni, then a layer of hard salami - making sure to fill in any holes, and last a layer of the ham.
  • On top of the meat, add a layer of provolone, then sprinkle the sliced pepperoncini, and top with the mozzarella. Finish the layers off with a sprinkle of parmesan cheese, reserving about a tablespoon of the parmesan cheese to use later.
  • Starting on the end closest to you, roll the stromboli tightly into a log. Crimp all the seams and edges together. Transfer the stromboli to the prepared baking sheet (no need to grease if it is lined with parchment) lay the stromboli seam side down.
  • In a small bowl mix the melted butter, garlic powder, italian seasoning, salt, red pepper flakes, and black food coloring. Brush the black butter mixture all over the tops and sides of the stromboli. Sprinkle the top with the remaining parmesan cheese.
  • Open the second roll of pizza dough and cut 1” thick slices using a knife or a pair of scissors, the strips should be long enough to lay across the stromboli.
  • Lay the strips of dough across the stromboli, crisscrossing as you go to make the appearance of a mummy. Leave a little space between the strips towards the top of the stromboli to place the eyes later.
  • Carefully tuck the ends of the strips under the stromboli using your finger or a butter knife. For a nice golden top you can very lightly spray the stromboli with little oil.
  • Bake the stromboli in the preheated oven for approximately 30 minutes. If the top begins to brown too fast, tent the top of the stromboli with a sheet of aluminum foil.
  • Remove from the oven and let cool for 10 minutes, then place the eyeballs onto the stromboli before serving.
  • Serve with marinara or pizza sauce for dipping

Notes

Totally customizable! Add your favorite Italian toppings! If you prefer only mozzarella use only mozzarella! 
If the top is browning too fast, use a piece of tinfoil to tent the top of the mummy. 
Let cool for 10 minutes before cutting and serving to get a more sturdy piece. 
If the black butter is not painting as black as you would like, add more black food coloring to the butter or directly to your brush and paint it on - but no need to get too thick with it, it is totally OK if its a black wash and not a solid black color. You can also totally skip the black if you want to avoid food coloring, or you could use black poppy seeds or food grade activated charcoal to achieve a similar look. 
Store leftovers in an airtight container for 2-3 days in the fridge. Best reheated in the oven  at 350 until warm.  

Nutrition

Calories: 516kcal | Carbohydrates: 4g | Protein: 32g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1820mg | Potassium: 383mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 14mg | Calcium: 367mg | Iron: 2mg

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