Mummy Stromboli Recipe for Halloween

A delicious and festive Halloween pizza creation, this Mummy Stromboli is perfect as a main course or an appetizer at any Halloween party. Flaky dough wraps around savory meats, melty cheeses, and a touch of pepperoncini for brightness, while dough strips and fun eyeball decorations make it spooky and playful.

If you love pizza, you’ll love this. The Mummy Stromboli brings everything you enjoy about a classic pizza—cured meats, gooey cheese, and a flavorful crust—packaged into a convenient pull-apart loaf. It’s a crowd-pleaser for kids and adults alike and can be customized with your favorite fillings.

This recipe is versatile: serve it as a hearty dinner or slice it into smaller portions for a fun appetizer. The mummy design makes it a natural centerpiece for Halloween gatherings, and it’s simple enough to prepare for a last-minute party.

Why this recipe works

Very flexible—swap in any pizza-friendly fillings you like.
Easy to double when you need to feed a larger group.
Works equally well as an appetizer or a main dish.

Ingredients (full recipe below)

Refrigerated pizza dough (two cans)
Pepperoni
Hard salami
Deli smoked ham
Provolone cheese slices
Shredded mozzarella cheese
Pepperoncini peppers, sliced
Grated Parmesan cheese
Salted butter, melted
Garlic powder
Dried Italian seasoning
Salt
Red pepper flakes (optional)
Black food coloring (optional, for a spooky finish)
Eyeballs (candy, edible decorations, or small toy eyeballs)
Marinara or pizza sauce for dipping

How to make a Mummy Stromboli

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly oiled, clean surface, unroll one can of pizza dough and roll it into roughly a 14″ x 14″ square.
Layer the meat: start with pepperoni, then add hard salami, filling any gaps, and finish with a layer of smoked ham.
Add a layer of provolone slices, scatter the sliced pepperoncini, then top with shredded mozzarella. Sprinkle Parmesan over the top, reserving about 1 tablespoon for later.
Starting from the end closest to you, roll the dough into a tight log. Pinch and crimp seams and edges to seal. Transfer the stromboli seam-side down to the prepared baking sheet.
In a small bowl, combine the remaining melted butter with garlic powder, Italian seasoning, salt, red pepper flakes (if using) and a small amount of black food coloring if you want a darker, spooky finish.
Brush the seasoned butter all over the top and sides of the stromboli. Sprinkle with the reserved Parmesan.
Open the second roll of dough and cut 1″ wide strips. They should be long enough to drape across the stromboli.
Lay the strips across the stromboli in a crisscross pattern to create the mummy wrapping. Leave a small gap near the top where you will place the eyes later.
Tuck the ends of the strips under the stromboli to secure them.
Bake for about 30 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil.
Remove from the oven and let cool for 10 minutes. Add the eyeballs to the reserved space, slice, and serve with warm marinara or pizza sauce for dipping.

Can I change the fillings?

Yes—this stromboli accepts any pizza-friendly fillings. Try variations such as:

Pepperoni and black olives
Sausage and bell peppers
BBQ chicken with red onion
A variety of cheeses and fresh basil for a simpler option

Feel free to invent your own combinations based on what you enjoy or have on hand.

Can I make my own pizza dough?

Absolutely. If you prefer homemade dough, prepare a double batch so you have one dough ball for the stromboli base and a second for the mummy strips.

Is the black food coloring necessary?

No. The coloring is optional and used only to give the crust a more dramatic, Halloween look. Use a small amount if you want a slightly darkened finish, or skip it entirely for a classic golden crust.

How to store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and foil; it keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat covered in a 350°F (175°C) oven until warmed through.

Tips and tricks

Make the filling your own—there’s no wrong choice for stromboli ingredients.
The black food coloring is optional; a light touch is enough if you use it.
Double the recipe to feed a larger crowd—this is easy to scale.
As a main dish, the stromboli serves about 3–4; sliced as an appetizer, it can serve about 8.
For cleaner slices, let the stromboli rest a few minutes before cutting so the cheese sets slightly.

If you like this recipe

Try other easy pizza-style dishes or party-friendly appetizers to round out your menu.

If you try this Mummy Stromboli, share how it turned out and any tasty variations you created. It’s a fun, customizable recipe that brings festive flair to any Halloween table.

Nutrition (per whole stromboli)