Mummy Calzone with a Basic Pizza Sauce #SundaySupper

Mummy Calzone from Curious Cuisiniere

I scared easily as a kid. (I still do, but we don’t need to get into that.)

So, while Halloween was fun for the dressing up, hanging out with the neighbor kids, and, of course, getting candy,  I was always the shy one lagging in back.

To make it worse, there was a house at the end of our street that really kicked up the haunt.

The teen-aged boys would run around the yard with de-chained chainsaws, and the mother would don a witch costume. They would drape off the front porch and light the cavern-like space they had created with strobe lights. And, only the kids who were brave enough to enter into that porch would get to take the candy from the witch’s gnarled hands.

It wasn’t so much the candy that our neighborhood kids wanted, it was the badge of honor. To be able to say that you survived Number 13 was enough to make the Halloween of every kid on the block.

Every kid, except me.

There was only one year that I found the courage. And, after that one year, I decided no badge of honor, no, not even the best candy on the block, was worth the scare.

Mummy Calzone from Curious Cuisiniere

Halloween-themed food on the other hand, that’s a new reason to get into the holiday.

The inspiration for this Halloween Mummy Calzone came to us from a cute little Mummy Pizza over at Cooking By Moonlight.

While these guys look complicated, they’re not too bad to put together. Hopefully our step-by-step below helps you to visualize the process.

How to make a mummy by Curious Cuisiniere

I think this would make a fantastic main dish for a Halloween party. You can fill it with whatever pizza toppings your guests like best, and the slices become a great finger-food.

And, who doesn’t love pizza?

Particularly when it’s extra crusty and looks like this.

Mummy Calzone from Curious Cuisiniere

Mummy Calzone
Prep time
Cook time
Total time
Yield 1 (14") calzone
Recipe type: Dinner
Cuisine: Italian
Serves: 4-5
For the Crust
  • 1 ½ c white flour
  • 1 ½ c white whole wheat flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 Tbsp sugar
  • 1 tsp salt
  • ½ tsp garlic powder
  • 1 c warm water (roughly 110⁰F)
  • 2 Tbsp olive oil
For the Basic Pizza Sauce
  • 1 (6oz) can tomato paste
  • ⅓ c water
  • ½ tsp oregano, dry
  • ½ tsp basil, dry
  • ¼ tsp salt
  • ¼ tsp sugar
For the Mummy
  • 1 c shredded mozzarella cheese
  • Pizza toppings of choice (We used ¼ c each of black olives, onions, green peppers, and mushrooms.)
  • 2 Tbsp milk
  • 1 black olive, cut in half
For the Crust
  1. In a large bowl, mix dry ingredients.
  2. Add water and oil and stir until the dough comes together. If the dough stays a little dry, you may need to add additional water, by the tablespoon until all the flour has been incorporated.
  3. Knead dough on a lightly floured counter top until smooth, 5-7 minutes.
  4. Place in a greased bowl in a warm place, and cover until you are ready to roll out the crust.
  5. (This can be done up to a day ahead of time. Simply refrigerate the crust and remove from the refrigerator 1 hour before you plan to roll it out.)
For the Basic Pizza Sauce
  1. Mix all ingredients together in a small bowl.
  2. (The sauce can be made ahead and refrigerated up to a week before using.)
For the Mummy
  1. Pre-heat oven to 400F.
  2. On a lightly floured surface, roll your crust into an 18 inch diameter circle. Transfer rolled dough onto a piece of greased aluminum foil the size of your baking sheet. (It is ok if the dough hangs over the sides of the foil, this is just to make transferring the calzone to the pan easier.)
  3. Dividing your dough into thirds, cut 1 – 1 ½ inch thick strips towards the center from the two sides, leaving a 6” wide un-cut band down the center of the crust.
  4. Spread your sauce over the center section, leaving 2 inches at the top and bottom un-sauced.
  5. Sprinkle your toppings on the pizza sauce, leaving a 1 inch band roughly ¼ of the way down from the top free of toppings. This will be your eye slit.
  6. To wrap the mummy, fold the un-sauced bottom up over the toppings. Begin folding each strip over the toppings, alternating sides, and brushing each strip with milk-wash before laying another strip down. (The milk will help the strips stick together and make the crust nice and golden brown.)
  7. As you continue from the toes up the mummy, stop when you reach the eye-slit area that you left free of toppings. Fold the top un-sauced portion down and continue wrapping the mummy from the head down.
  8. Once your reach the eye slit, be sure to leave a portion uncovered. This is where you will place your olive halves for the eyes.
  9. When the mummy is all wrapped, use the aluminum foil to lift the calzone onto your baking pan. Don't forget the eyes!
  10. Bake your mummy for 15-20 minutes, until the cheese is melted and the crust is golden brown.
  11. Remove from the oven and let set 3-5 minutes before serving.
  12. (If desired, you can make a double batch of pizza sauce and use the extra for dipping the calzone.)
Nutrition Information
Serving size: ¼ of calzone without toppings. Calories: 493 Fat: 14.3g Saturated fat: 4.8g Carbohydrates: 73.4g Sugar: 5.6g Sodium: 895mg Fiber: 6.4g Protein: 19.4g Cholesterol: 16mg


Sunday Supper Movement

There’s no trick here. Just plenty of treats!  The Sunday Supper crew is bringing you an incredible list of Halloween treats: sweet and savory. Thanks to Kathia of Basic N Delicious for hosting this week’s event.





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