Easy Mummy Stromboli is a fun way to go all-out for your Halloween parties or dinner without taking all day to create festive food! This recipe can be made using prepared ingredients or homemade dough and sauce. If using pre made dough, this recipe takes a little over an hour from start to finish baking!
Set aside until yeast begins to bubble.
Add 4 cups flour, oil, warm milk, water, sugar, salt and egg to the bowl.
Mix until all ingredients are incorporated. I use the paddle attachment on my Kitchen Aid for this step.
When all ingredients are mixed and the flour is no longer visible, switch to the dough hook and turn on low for 2 minutes.
Scrape down sides of bowl and spray sides of bowl lightly with cooking oil.
Cover the bowl and place in a warm place for about 1 hour, or the dough may be placed in the refrigerator for several hours or overnight in a Ziplock bag (see recipe notes).
While dough is rising, make sauce (below) if using homemade.
Split the dough in half. Roll out each piece into approximately a 14x8 inch rectangle.
Spread about 1/2 to 3/4 cup of the pizza sauce down the middle of the rolled out dough. See recipe notes for tips.
Lay the half of the meat on top of the pizza sauce.
Sprinkle half of the cheese on top of the meat.
Using a pizza cutter or knife, starting at the top of the dough and cut 1/2 inch strips along each side. See photos on post. Starting at top again, fold the strips over alternately, ending at bottom. PInch the ends together at top and bottom, tuck under to avoid the dough opening during baking.
Let sit for 30 minutes. Preheat oven 15 minutes before baking. Set rack on bottom third of oven. Preheat to 375 degrees. If shiny dough is desired, Brush the dough with a beaten egg.
Just before baking, place a cut olive on mummy for eyes.
Bake for about 15-20 minutes or until golden. The mummy shoudl be golden on bottom and top. Remove from oven, let sit for 10 minutes before cutting.
Mix all ingredients together in a saucepan and simmer for 10-15 minutes on medium heat. Can be made up to a week before using. Freeze any leftovers.