Puff pastry pizza mummies made with pizza sauce, mozzarella, and (optional) pepperoni, wrapped in pastry bandages. It’s a fun, savory Halloween snack that makes everyone smile.
Puff Pastry Pizza Mummies At A Glance
- ⏱ Ready In: 35 minutes (20 minutes prep, 15 minutes bake)
- 🍽 Serves: 8 mummies
- 🌱 Diet: Vegetarian option available (leave off the pepperoni)
- 💪 Nutrition Highlights: A good hit of protein and calcium from the mozzarella, with the option to make some veggie and some with pepperoni for mixed crowds
- 🥕 Main Ingredients: Puff pastry, pizza sauce, mozzarella, pepperoni, black olives, googly eyes
- 🔥 Flavor Profile: Classic pizza flavor, buttery and flaky pastry, salty pepperoni, melty cheese
- 🧊 Meal-Prep Friendly: Best fresh from the oven, but the bases can be assembled a few hours ahead and kept in the fridge until baking
- Best Served With: A Halloween party platter with plenty of napkins, plus some spooky sides for the table
I love making fun snacks and appetizers for Halloween, especially the savory ones. These spooky puff pastry pizza mummies are always a hit because they taste like real pizza (maybe even better with that flaky, buttery pastry), and they look perfectly spooky and fun.
I always make one half with pepperoni or ham, and half stay plain and cheesy, but the idea is that you can customize what goes under those pastry bandages. You can add a little pineapple, mushrooms, pumpkin, and so on.
If you’re after a crowd-pleasing Halloween appetizer that looks like way more effort than it actually is, this is the one to make!
👩🍳 You might also like these Halloween recipes:
→ Spooky Mozzarella Balls
→ Pumpkin Deviled Eggs
→ Whipped Cheese Spider Bites
→ Spiderweb Tart with Pumpkin, Feta & Caramelized Onion
→ All The Best Halloween Food Ideas (Savory Edition)
→ Fun Halloween Desserts & Sweet Treats
What You’ll Need
Here is what you’ll need for this puff pastry pizza mummies recipe. Find the full measurements in the recipe card below.
- Puff pastry sheets – you’ll need two: one gets cut into oval bases, the other into thin strips for the “bandages.” Keep both sheets cold while you work; cold pastry cuts much cleaner than pastry that’s started to soften. If you have any leftovers, check out these puff pastry recipes.
- Pizza sauce – store-bought is completely fine here. Go easy with it so it doesn’t seep out through the pastry as it bakes.
- Mozzarella, shredded – melts beautifully and holds everything together. Don’t overload each base or the cheese will spread out from under the bandages.
- Pepperoni – sliced into strips for half the mummies, so you’ve got an option for both meat-eaters and veggie guests.
- Egg, beaten – for brushing the pastry so it goes golden and glossy.
- Black olives, sliced into thick circles – these sit under the eyes, so look for ones with an obvious hole through the middle.
- Candy googly eyes – the finishing touch, pressed on after baking so they don’t melt.
How To Make Puff Pastry Pizza Mummies
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make puff pastry pizza mummies.
- Preheat your oven to 220°C (425°F) and line a large baking tray with baking paper.
- Take the puff pastry out of the fridge for 5 to 10 minutes so it’s slightly more pliable but still cold.
- Cut one sheet into 8 even rectangles, then trim the corners to round them off into a slightly oval, mummy-like shape.
- Cut the second sheet into thin strips, about 4 to 5mm wide, for the bandages.
- Spread a thin layer of pizza sauce over each base, leaving a small border, then sprinkle with mozzarella. Add pepperoni strips to half of them so you’ve got both options ready to go.
- Criss-cross 8 to 9 pastry strips over each base to look like mummy wrappings, pressing the ends gently into the border. Tuck an olive circle in at the top for each eye socket.
- Brush the borders and strips with the beaten egg.
- Bake for 15 minutes, or until the pastry is puffed and deep golden.
- Let the mummies cool for a few minutes before pressing a googly eye into each olive cavity.
Watch The Video
Recipe Tips
- Keep both sheets of pastry cold while you cut them. It makes trimming the oval bases and slicing thin, even strips much easier.
- If you’re using stuffed olives, pop out the pimento first so you’ve got a clean cavity for the googly eye to sit in.
- Wait until the pastries have cooled slightly before adding the eyes, otherwise they’ll melt or slide off.
- Make it a mixed platter: pepperoni for the adults, plain cheese for the kids, so nobody’s left picking toppings off.
- These are best eaten the day they’re made, straight from the oven while the pastry is still crisp.
Serving Suggestions
Pile these onto a platter or wooden board and lean into the theme a little. Scatter some fake spiders around the edges, add a skeleton hand reaching for one of the mummies, or scatter some autumn leaves if you’ve got them lying around. They’re finger food through and through, so keep a stack of napkins close by and let people help themselves straight off the tray.
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A fun and easy Halloween appetizer made from puff pastry, pizza sauce and mozzarella, wrapped up like little mummies and finished with candy eyes. Find step-by-step photos below and more recipe tips above.
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Preheat the oven to 220°C (425°F) and line a large baking tray with baking paper.
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Defrost the frozen puff pastry on the counter for 5 to 10 minutes. It should still be cold but a little more pliable.
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Cut one puff pastry sheet into 8 even rectangles, then trim the corners off each one to round them into a slightly oval mummy shape.
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Cut the second puff pastry sheet into thin strips, about 4 to 5mm wide, for the bandages.
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Spread about 1 to 1.5 tablespoons of pizza sauce onto each base, leaving a thin border. Sprinkle with mozzarella, keeping it light so it doesn’t spread out through the pastry. Add pepperoni strips to half the mummies so you’ve got both a plain cheese and a pepperoni option.
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Criss-cross 8 to 9 pastry strips across each base to look like mummy bandages, pressing the ends gently into the border. Press two olive circles into the gap between the strips near the top, where the eyes will go.
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Brush the borders and strips with the beaten egg.
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Bake for 15 minutes, or until the pastry is puffed and deep golden.
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Let cool for a few minutes, then press the googly eyes into the cavities of the olive circles.
Key Recipe Tips: Use olives with an obvious central hole so the googly eyes have somewhere to sit. Add the eyes only once the pastry has cooled slightly, and mix up pepperoni and plain cheese versions to suit the whole crowd.
Storage Tips: Best enjoyed fresh from the oven the day they’re made, as the pastry loses its crispness once cooled and stored.
Make-Ahead Tips: You can assemble the bases up to the point of adding the bandage strips a few hours ahead and keep them covered in the fridge, then finish and bake just before serving.
FAQs:
Can I make these without pepperoni?
Yes, simply leave it off and stick with just sauce and mozzarella for a vegetarian-friendly version.
Can I use shortcrust pastry instead of puff pastry?
Puff pastry is what gives these their light, flaky “bandage” texture, so it’s worth sticking with it for the best result.
What can I use instead of googly eyes?
A small dot of white icing with a chocolate chip pressed into the middle works as a substitute if you can’t find candy eyes.
Calories: 394kcal | Carbohydrates: 26g | Protein: 10g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 39mg | Sodium: 444mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg
