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Easy Mummy Stromboli

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!

Course Dinner, Main Course
Cuisine American
Keyword dinner, Halloween, main dish
Prep Time 15 minutes
Cook Time 20 minutes
rising time, cool time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 16
Author Si Foster



  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 4 cups flour I use 2 cups all purpose plus 2 cup bread flour
  • 1/2 cup canola or vegetable oilor olive oil
  • 1/2 cup milk warmed
  • 1/2 cup warm water
  • 1 tablespoon sugar
  • 2 teaspoons sea salt
  • 1 egg beaten if halving the recipe, use one egg


  • 1 16 oz pepperoni, sliced
  • 1 12-15 oz jar pizza sauce Or homemade sauce below
  • 4-6 cups mozzarella cheese, grated

Home made sauce option

  • 1 14-15 oz jar or can tomato sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 2 tablespoons dry Italian seasoning
  • 1 clove minced garlic
  • pinch of sugar
  • salt and pepper to taste



  1. In a large mixing bowl, mix yeast and 1/4 cup warm water. Sprinkle with 1 teaspoon sugar.
  2. Set aside until yeast begins to bubble.

  3. Add 4 cups flour, oil, warm milk, water, sugar, salt and egg to the bowl.

  4. Mix until all ingredients are incorporated. I use the paddle attachment on my Kitchen Aid for this step.

  5. When all ingredients are mixed and the flour is no longer visible, switch to the dough hook and turn on low for 2 minutes.

  6. Scrape down sides of bowl and spray sides of bowl lightly with cooking oil.

  7. 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.

  8. Flour a clean surface and remove the dough from the bowl onto the floured surface.
  9. Split the dough in half. Roll out each piece into approximately a 14x8 inch rectangle.

  10. 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.

  11. Lay the half of the meat on top of the pizza sauce.

  12. Sprinkle half of the cheese on top of the meat.

  13. 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.

  14. 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.

  15. Just before baking, place a cut olive on mummy for eyes.

  16. 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.


  1. 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.

Recipe Notes

  • This recipe makes TWO Mummy Stromboli's that feed about 6-8 adults if serving with a side such as salad. Each mummy yields approximately eight  1- 1 1/2 inch pieces. This recipe is easily halved. The recipe can also be made into 8 mini-mummies! 
  • I have used both all purpose and all bread flour (4 cups) in this recipe with great success. Depending on the climate (dry or humid) the amount of water and flour will vary. In Utah, where it is very dry and high altitude, I use 2 cups bread and 2 cups all-purpose flour and the amount of liquid stated in the recipe. In Spain, I use 4 cups of bread flour and about 3/4 cup liquid, and 1/2 cup of sunflower oil. If when mixing the dough it seems too wet, add flour, a tablespoon at a time until the dough is smooth and elastic looking. The dough should not look wet or be dry and floury. If the dough is too dry, add a tablespoon of water at a time. 
  • If you are making the dough ahead, it can be placed in a gallon size Ziplock bag and refrigerated overnight. Occasionally when I have refrigerated this dough recipe overnight, it will raise and break the seal of the bag. If you are concerned about this, split the dough into two pieces and refrigerate in tow gallon bags. Remove the dough from fridge and let sit on counter for an hour before rolling out.
  • When spreading the sauce on the dough, try to keep the sauce in the middle of the mummy. This will avoid issues with the sauce seeping out of the mummy. Also, it is best to not overstuff the dough. It makes weaving the mummy pattern a little more difficult if the dough is stuffed too full.