This playful Halloween braid started as a simple way to make pizza night feel extra special for the kids before trick-or-treating. I had a roll of refrigerated dough in the fridge and a bowl of shredded mozzarella on standby, and with a few swift cuts and a quick braid, a goofy, pepperoni-studded mummy was born. The first time I served it, the table erupted in laughter when the olive eyes peered out from the sauce. Even the grown-ups went back for seconds because it is as tasty as it is adorable. I love this version because the texture hits all the right notes: crisp golden edges from the braided dough, a soft, steamy interior layered with melty cheese, and savory pepperoni that curls just slightly as it bakes. The mozzarella stretches in picture-perfect strands, and the olive eyes add a little salty pop in each bite near the “face.” It is unfussy, fast, and consistently crowd-pleasing, which makes it ideal for busy October evenings or a party snack table where you want fun presentation without fussy steps.

Ingredients

• Refrigerated pizza dough (14 oz): A can like Pillsbury ensures consistent results and quick prep. Look for dough that feels pliable but not sticky; let it warm slightly so it rolls without snapping back.
• Pizza or marinara sauce (1 1/2 cups): Choose a thick, robust sauce to prevent sogginess. Rao’s or Don Pepino are flavorful options; thicker sauce clings nicely to the center strip.
• Shredded mozzarella (2 cups): Use low-moisture, part-skim mozzarella for the best stretch and a golden, bubbly finish without excess liquid pooling.
• Pepperoni (40 slices): Standard slices layer evenly and curl at the edges for extra crisp. Boar’s Head or Bridgford deliver consistent spice and texture.
• Black olive (1 large): Halve lengthwise to create two “eyes.” Choose firm, pitted olives so they hold their shape and contrast against the sauce.

Instructions

Preheat and Prep: Heat the oven to 400°F. Line a rimmed baking sheet with parchment for easy transfer and crisp bottoms. If your kitchen is cool, let the dough sit at room temperature for 10 minutes so it relaxes and stretches without tearing. Sauce the Dough: Place the dough on a fresh sheet of parchment and pat into a rectangle about 10 by 14 inches. Spread the sauce down the center third in a neat vertical strip, leaving clean margins on both sides for the braid. Add Cheese and Pepperoni: Scatter mozzarella over the sauce in an even layer so it melts uniformly. Arrange pepperoni slices to fully cover the cheese, overlapping slightly to ensure every slice of the braid gets savory bites. Cut Bandage Slits: Using a sharp paring knife, cut 1-inch-wide diagonal slits along both sides of the uncovered dough, from the filling outward. Keep the center intact. The strips should be evenly spaced to create a consistent braid pattern. Braid and Add Eyes: Fold the bottom flap up to contain the filling, then alternate left and right strips over the center, forming overlapping “bandages.” Leave a small oval at the top unbraided. Spoon a bit of sauce there and press in the olive halves as eyes. Bake and Serve: Slide the parchment onto the baking sheet. Bake 18 to 22 minutes until golden and cooked through, rotating once for even browning. Rest 5 minutes, then slice and serve warm while the cheese is perfectly stretchy.

Storage Tips

Let leftovers cool until just warm, then wrap tightly in foil or store in an airtight container and refrigerate for up to 3 days. Reheat slices on a parchment-lined baking sheet at 350°F for 8 to 10 minutes to revive crispness and melt the cheese. For freezing, wrap individual pieces in plastic, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator and reheat as above. Avoid microwaving if you want to keep the braid crisp; if you do, use 50 percent power in short bursts to prevent rubbery cheese. Discard if you notice sour odors, excessive moisture, or a grayish dough color.

Ingredient Substitutions

Swap pepperoni with sliced mushrooms or black olives for a vegetarian version, keeping the same volume. If you prefer a milder cheese, use part mozzarella and part provolone in a 1:1 ratio for a softer melt. Gluten-sensitive guests can enjoy this with a 14-ounce gluten-free pizza dough; handle gently as it tears more easily, and reduce sauce to 1 1/4 cups to limit moisture. No black olives on hand? Use small rounds of mozzarella with peppercorn centers for eyes. If your sauce is thin, simmer it for 5 to 8 minutes to thicken before spreading so the braid stays crisp.

Serving Suggestions

Present the mummy on a wooden board with a small bowl of warm marinara for dipping. Add a green salad with a lemony vinaigrette to balance the richness, or serve alongside roasted broccoli for a simple dinner. For a party spread, pair with deviled eggs, apple cider, and a tray of orange-and-black veggies like carrots and black olives. A sprinkle of grated Parmesan just before serving adds a savory finish, and a touch of crushed red pepper over individual slices brings gentle heat for spice lovers.

Cultural Background

Halloween foods in the United States often lean whimsical and kid-friendly, and this braid borrows from Italian-American pizza traditions while nodding to the classic pastry-braid technique. The method resembles a Danish or stromboli, but it is simplified so home cooks can assemble it quickly. The “mummy” theme is part of a playful tradition of transforming everyday favorites into holiday showstoppers, much like spooky deviled eggs or jack-o’-lantern stuffed peppers. It is comfort food with a costume, and the sense of delight is as important as the flavor.

Seasonal Adaptations

In early fall, add thin-sliced bell peppers or onions beneath the cheese for extra sweetness. For Thanksgiving weekend, turn leftovers into mini braids with chopped turkey and cranberry-jalapeño sauce for a savory-sweet twist. In winter, a sprinkle of dried oregano and garlic powder on the dough before braiding adds cozy aroma. Spring parties benefit from spinach and artichoke hearts mixed into the center, while summer calls for fresh basil ribbons after baking. Each tweak keeps the spirit of the mummy design while inviting new flavors to the party.

Meal Prep Tips

Assemble the braid up to 6 hours ahead, cover loosely with plastic, and refrigerate. When ready to bake, uncover, brush off any condensation, and pop it straight into the preheated oven, adding 2 minutes if needed. For lunchboxes, wrap cooled slices in foil and reheat at 350°F for 8 minutes in a toaster oven. Store prepped components separately if desired: shred cheese up to 3 days in advance, pre-slice olives, and portion pepperoni. Keep the dough refrigerated in its tube until you are ready to assemble to maintain elasticity.

Whether you bake this for a spooky movie night or a neighborhood costume party, it brings instant joy to the table. Have fun with the braiding, let the kids place the eyes, and make it your own. Happy Halloween and happy baking!