Thursday, October 13, 2011

Cordon Bleu Mummy

The perfect Halloween dish that makes you howl for more!
This is a fun meal to prepare for Halloween night!
And don't miss this post about 'What to do with all that Halloween candy?'

 Cordon Bleu Mummy
Serves 6

1 bag Wildtree Whole Wheat Pizza Dough, prepared and rested
2 tablespoons Wildtree Absolutely Onion Seasoning Blend, prepared
4 ounces cooked deli ham
1 (7 ounce) jar roasted red pepper, drained and dried
6 ounces cooked deli chicken
4 tablespoons reduced-fat shredded Mexican cheese blend
1 egg
1 teaspoon grated parmesan cheese
1 ripe black olive, sliced in half

Method of Preparation
Preheat oven to 400°F. Grease 9x13 inch cookie sheet or line with parchment paper or use your Pampered Chef Large Bar Pan. On a lightly floured surface, roll dough out into a 1/8 inch thick rectangle. Transfer to cookie sheet. Spread Absolutely Onion Blend in 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end. From the wide end, mark dough 3 inches down from center on both sides of cheese strip. 

At that point, layer 2/3 of each ham, peppers, chicken and cheese on Absolutely Onion blend to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. 

Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing bell pepper. Starting at mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips. In small bowl, beat egg. Brush over dough. Sprinkle parmesan cheese on top. Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.

 Happy Halloween!

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