Ingredients
Equipment
Method
Prepare the Oven
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cut the Dough
- Roll out one crescent roll dough sheet on a nonstick work surface.
- Use a 3-inch round cutter to cut 6 circles from the dough, aiming for at least two rows of circles when possible.
- Transfer the circles to the prepared baking sheet.
- Cut the remaining uncut dough into approximately 1/2-inch-wide strips for decorating the mummy faces.
- Gather any remaining scraps, press them together, and roll them to the same thickness as the original dough. Cut additional strips as needed.
Fill the Pizza Pockets
- Spoon approximately 1 1/2-2 teaspoons pizza sauce onto 3 of the dough circles, keeping the outer edges clean for sealing.
- Add a small amount of shredded cheese over the pizza sauce.
- Place approximately 5 pieces of pizza sausage over the cheese, keeping the filling centered.
- Stretch another dough circle gently over each filled circle and press the outer edges firmly together to seal the pizza pocket.
Create the Mummy Faces
- Place two sliced olives near the upper portion of each pocket to create the mummy's eyes.
- Crisscross the prepared dough strips over each pizza pocket to resemble mummy bandages, leaving the olive eyes visible.
- Trim the strips to fit and gently press their ends into the outer edge of the dough to secure them.
- Repeat the cutting, filling, sealing, and decorating process with the second crescent roll sheet.
Add the Egg Wash
- Whisk together the egg and 3 teaspoons water in a small bowl to make an egg wash.
- Lightly brush the egg wash over the exposed dough on each mummy pizza pocket.
Bake
- Bake for 15-18 minutes, or until the crescent dough is puffed and golden brown.
Serve
- Remove from the oven and serve warm with additional pizza sauce for dipping.
Notes
- Corrected total time: The provided recipe lists 30 minutes prep and 18 minutes cook time, which equals approximately 48 minutes total rather than 43 minutes.
- Yield: The recipe lists a yield of 5-6 mummy pizza pockets, while another note mentions 6-8 mummy faces. The exact yield may vary depending on how efficiently the dough is cut and rerolled.
- Pizza sausage: No total amount is supplied in the ingredient list. The instructions specify approximately 5 pieces per pizza pocket.
- Pizza sauce: The bottle size is not specified. Use approximately 1 1/2-2 teaspoons inside each pocket and reserve additional sauce for dipping.
- Keep the edges clean: Avoid spreading sauce or filling onto the outer edges of the dough so the pockets seal properly.
- Dough strips: The mummy strips do not need to be equal in length or perfectly straight. Slightly uneven strips create a fun mummy-bandage appearance.
- Olive eyes: Keep the olive slices visible when adding the dough strips so the mummy faces remain recognizable.
- Smaller pockets: Pockets made from rerolled dough scraps may be slightly smaller than the others.
- Baking: Begin checking at 15 minutes and remove when the dough is puffed and golden brown.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3-4 days.
- Reheating: Reheat in the oven or air fryer until warmed through and the dough is crisp again.