Place oven racks in the upper and lower third of the oven. Preheat oven to 375 degrees. For adult mummies, unroll one pizza crust dough onto a lightly floured piece of parchment paper. Roll pizza crust into a 10x16-inch rectangle. Cut crust into 2 (10x8-inch) rectangles. Transfer dough pieces on parchment paper to a large baking sheet. Combine 1/2 cup mozzarella and 1/2 cup Parmesan cheeses in small bowl; divide in half. Place each portion down the center third of each dough piece, leaving a 1-inch border at the top and bottom of each dough piece. Top cheeses with desired optional add-ins; set aside.
Build your own mummy with the kids this Halloween! Fill each mummy calzone with whatever toppings you desire.
Servings and Ingredients
|2 (13.8-oz.) cans Hy-Vee refrigerated pizza crust|
|Hy-Vee all-purpose flour, for dusting|
|¾ c. Hy-Vee shredded mozzarella cheese, divided|
|¾ c. Hy-Vee finely shredded Parmesan cheese, divided|
|Optional Toppings: thinly sliced pepperoni, precooked Italian sausage crumbles, sliced Canadian bacon, Hy-Vee Short Cuts chopped tri-colored peppers, Hy-Vee Short Cuts chopped white onions and Hy-Vee Italian seasoning|
|1 Hy-Vee large egg, beaten|
|12 Hy-Vee canned sliced ripe olives, drained|
|Marinara pasta sauce, for serving|
Things To Grab
- Parchment paper
- 2 large baking sheets
- Rolling pin
- Pizza cutter
- Pastry brush
For kid mummies, unroll pizza crust dough onto another lightly floured piece of parchment paper. Roll one pizza crust into 10x16-inch rectangle. Cut crust into 4 (5x8-inch) rectangles. Transfer dough pieces on parchment paper to another large baking sheet. Combine remaining 1/4 cup mozzarella and 1/4 cup Parmesan cheeses in small bowl; divide in fourths. Place each portion down the center third of each dough piece, leaving 1-inch border at the top and bottom of each dough piece. Top cheeses with desired optional add-ins; set aside.
Using a pizza cutter, make 1-inch-wide diagonal cuts along both long sides of each dough rectangles for adult mummies and 1/2-inch-wide diagonal cuts for the kid mummies, cutting from the dough edge to about 1/4-inch from filling mixture.
Starting with strip at the top of one side of each rectangle, fold strip over filling; fold a strip from the other side over filling. Repeat with remaining strips, alternating sides and leaving last strips on alternating sides unfolded. Fold the last two strips up and over the filling; tuck ends underneath the mummy. Lightly pinch top and bottom of each mummy to ensure it is sealed.
Brush each mummy with beaten egg. Add sliced olives for eyes.
Bake mummies for 18 to 22 minutes or until crust is golden brown, switching baking sheets on oven racks halfway through. Serve with marinara dipping sauce, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 12mg
- Sodium: 553mg
- Total Carbohydrates: 32g
- Protein: 11g