Mummy Stromboli

Posted by Annette Bellisari on

Things are getting spooky around here at Bellisari's! Try this Mummy Stromboli, it's a great entertainment piece and even better to eat.


1 roll pizza dough (or pastry dough if you prefer a lighter and flaky mummy)

1 jar Bellisari's Calabrian Pepper & Sweet Tomato Fennel Spread

8-10 meatballs

5 oz sliced mozzarella

1 egg

Edible candy eyes

Instructions: Preheat your oven to 350ºF or recommended cooking temperature of the dough you have. Heat a pan and cook the meatballs so they are just shy of fully cooked and toss with 1/2 jar of Calabrian Pepper & Sweet Tomato Fennel Spread. Slice your meatballs into halves. Flour your working area and roll out your dough to create a large rectangle, we are going to work in thirds with the longest edge towards you. In the middle third, place your meatballs and the remainder of the Calabrian Pepper & Sweet Tomato Fennel Spread. Place the slices of mozzarella cheese on top. For the outer thirds of the dough, you are going to make cuts in the dough about 1/2 inch from the filling to the edge at approx at 30-45º angle. Fold the top edge over the filling and then alternate each side by bringing the slices into the middle. You should create a braided look with the dough. When you get to the bottom, fold the edge towards the filling just as you did for the top. Put onto a baking sheet. In a small bowl, lightly beat the egg to create an egg wash. Brush onto the dough and place in the oven for 12-16 minutes or recommended baking time. Remove from the oven, and let cool slightly before adding the candy eyes. Cut into triangles or squares and enjoy! *Notes: you can add whatever vegetables you enjoy alongside the meatballs and cheese. You can also create eyes with slices of black olives and cheese or a small vegetable inside. Enjoy!

Mummy Stromboli with Bellisari's Calabrian Pepper and Sweet Tomato Fennel Spread.

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