Mummy Pizza Puffs
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Mummy Pizza Puffs

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons all-purpose flour
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 6 tablespoons Prego® Traditional Italian Sauce
  • 3/4 cup shredded mozzarella cheese
  • 18 slices pepperoni
  • 12 slices pitted ripe black olives

Heat the oven to 400°F.  Line a baking sheet with parchment paper.  Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Cut the pastry sheet into 3 rectangles along the fold lines.  Cut the pastry rectangles in half crosswise, making 6 (about 3x5-inch) rectangles.  Place the pastry rectangles onto the baking sheet.

Spread about 1 tablespoon sauce on each pastry to the edge.  Top each with about 2 tablespoons cheese and 3 slices pepperoni.

Unfold the remaining pastry sheet on the work surface.  Cut the pastry sheet into 3 rectangles along the fold lines.  Cut each pastry rectangle crosswise into 12 (about 3/4-inch wide) strips, making 36 in all.

Arrange 6 pastry strips on each pastry, placing them slightly askew over the filling to resemble a mummy's bandages.  Brush with the egg mixture.  Place 2 olive slices on each pastry for the eyes.

Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet on a wire rack for 10 minutes.