Spooky 20-Minute Mummy Mini Pizzas Kids Crave

Oh my gosh, you HAVE to try these mummy mini pizzas! They’re the absolute cutest Halloween snack that always steals the show at our family parties. I first made them years ago when my niece begged for “spooky food” – and now they’re our October tradition. What I love most is how ridiculously easy they are to throw together. In about 20 minutes flat, you’ve got these adorable little mummies grinning up from the baking sheet!

Perfect for when you need something festive but don’t want to spend hours in the kitchen. The kids go wild decorating them (though fair warning – there’s usually more cheese nibbling than actual decorating happening). And the best part? They taste just as good as they look – that perfect combo of crispy English muffin, melty cheese, and savory pepperoni. Trust me, these mummy mini pizzas disappear faster than ghosts at sunrise!

What makes them extra special is how customizable they are. Last year my daughter made hers with olive eyes that looked crossed – hilarious! Whether it’s for a Halloween party or just a fun weeknight dinner, these little guys always bring the spooky fun.

Why You’ll Love These Mummy Mini Pizzas

Listen, I make these little mummies every October for a reason – they’re pretty much the perfect party snack. Let me count the ways you’re gonna adore them:

• Crazy quick to make – We’re talking 10 minutes of prep and 12 minutes in the oven. When the kids are bouncing off the walls with Halloween excitement, that’s a lifesaver!
• Endlessly customizable – Swap the pepperoni for ham strips, use different cheeses, or get creative with veggie “bandages.” I’ve even used sliced bell peppers for colorful mummy wraps!
• Kid-approved fun – Little hands love helping arrange the toppings. The olive eyes always get giggles – sometimes we make them wonky for extra silliness.
• Halloween magic made easy – They look impressively festive but require zero fancy skills. Perfect when you want spooky snacks without the stress.

Seriously, these might just become your new favorite Halloween tradition too. Last year, my neighbor’s kids still talked about “those pizza mummies” when I saw them at Christmas!

Ingredients for Mummy Mini Pizzas

Alright, let’s gather our mummy-making supplies! The beauty of this recipe is that you probably have most of these ingredients already. Here’s what you’ll need to create these adorable little monsters:

• 4 English muffins, split – I like using plain ones, but whole wheat works great too. Just split them carefully so you don’t tear the nooks and crannies!
• 1/2 cup pizza sauce – My secret? I always warm it slightly to make spreading easier. Leftover marinara works in a pinch too.
• 1 cup shredded mozzarella cheese – Pack it in the measuring cup! More cheese = better bandage coverage. I sometimes mix in a bit of cheddar for color.
• 8 black olive slices (for eyes) – The round sliced kind from the can are perfect. I fish them out with a fork to keep my fingers clean.
• 1/4 cup pepperoni slices, cut into thin strips – Kitchen shears make quick work of this! Aim for strips about 1/4-inch wide – they’ll look just like perfect little mummy wraps.

See? Nothing fancy needed! Pro tip: if you’re making these with kids, set up an assembly line with all the ingredients prepped and ready to go. It makes the decorating process so much smoother (and less messy… in theory).

How to Make Mummy Mini Pizzas

Ready to bring these adorable mummies to life? It’s so simple even little monsters can help! Just follow these easy steps and you’ll have a spooky-good snack in no time.

Step 1: Prep the Muffins

First things first – preheat that oven to 375°F (190°C). While it’s heating up, carefully split your English muffins in half. I like placing them on the baking sheet first so I don’t have to move them after saucing (less mess is always good!).

Now the fun begins – spreading the pizza sauce! Use about a tablespoon per muffin half, spreading it evenly with the back of a spoon. Don’t go all the way to the edges though – we want to leave a little border for that perfect crispy crust. Pro tip: if your sauce is thick, warm it for 15 seconds in the microwave to make spreading easier.

Step 2: Add Cheese and Toppings

Time for the cheese blanket! Sprinkle about 2 tablespoons of shredded mozzarella over each sauced muffin half. I like to get good coverage but leave some gaps – this makes the “bandages” more visible later.

Now for the mummy magic: take your pepperoni strips and arrange them diagonally across the muffin like little bandage wraps. Alternate directions for extra spooky effect! Leave space near the top for the eyes. When placing the olive slices, press them in gently so they don’t roll off during baking. My kids love making some mummies cross-eyed for extra personality!

Step 3: Bake and Serve

Pop those little mummies in the oven for 10-12 minutes. You’ll know they’re done when the cheese is golden and bubbly, and the muffin edges get that perfect crisp. Keep an eye out – the last minute can make all the difference between perfectly melted and slightly overdone!

Let them cool for just a minute (so the cheese sets and little fingers don’t get burned), then serve while still warm. Watch how fast they disappear! The combination of crispy muffin, melty cheese, and savory pepperoni is absolutely irresistible – even to non-mummies.

Tips for Perfect Mummy Mini Pizzas

After making these adorable little mummies more times than I can count, I’ve picked up some tricks that take them from good to absolutely spooktacular. Here are my can’t-live-without tips:

Toast the muffins first – If you want extra crunch (and who doesn’t?), pop your split English muffins under the broiler for 1-2 minutes before adding toppings. That quick toast gives them amazing texture that holds up better under all that cheesy goodness.

Kitchen shears are your best friend – Trying to slice pepperoni into strips with a knife? Don’t bother! Kitchen scissors make perfect little “bandages” in seconds. Just stack a few slices and snip away – way faster and safer, especially when kids are helping.

Let them rest before serving – I know it’s tempting to grab one right out of the oven, but give your mummies a minute to set. The cheese firms up just enough so the toppings stay put (and little mouths don’t get burned!). About 2 minutes is perfect.

Get creative with “bandages” – Pepperoni’s classic, but don’t be afraid to mix it up! Thin strips of ham, turkey, or even roasted red peppers make fun colorful wraps. For vegetarian versions, zucchini or carrot ribbons work beautifully.

One last secret? Make extra. Seriously. No matter how many I make, they always disappear faster than candy on Halloween night!

Ingredient Substitutions

Listen, I’m all about making recipes work with what you’ve got! These mummy mini pizzas are super flexible – here are my favorite swaps when I need to mix things up:

Protein options – Not a pepperoni fan? No problem! Turkey pepperoni works exactly the same way (just cut those slices into thin strips). For a healthier twist, I’ve used cooked chicken strips or even turkey bacon cut into ribbons. Vegetarian? Try roasted red pepper strips or sun-dried tomatoes for that pop of color!

Cheese alternatives – My dairy-free friends swear by vegan mozzarella shreds – they melt surprisingly well for mummy bandages. If you’re feeling fancy, try a mix of cheddar and mozzarella for extra flavor. Ran out of shredded cheese? I’ve sliced fresh mozzarella into thin strips in a pinch – just arrange them like the pepperoni!

Sauce switch-ups – While pizza sauce is classic, pesto makes an amazing green “monster” version that kids love. For a white mummy effect, try alfredo sauce (just use it sparingly so it doesn’t make the muffins soggy). Last Halloween, I even used hummus for extra protein – the kids thought the tan “bandages” were hilarious!

A quick heads up: these swaps will change the nutrition a bit. Vegan cheese typically has less protein, while turkey pepperoni cuts down on fat. But hey – it’s Halloween! As long as they’re cute and delicious, nobody’s counting calories when mummies are involved.

Serving and Storage Tips for Mummy Mini Pizzas

Okay, let’s talk about the best ways to serve these little mummies – and what to do with the rare leftovers (though honestly, in my house, that almost never happens!). Here’s everything I’ve learned about keeping them delicious:

Serve them warm – There’s nothing like that first bite when the cheese is still gooey and the muffin’s crispy! I usually pop them on a big platter right from the oven and let everyone dig in. If you’re doing a party spread, keep them on a warming tray – they’re still tasty at room temp, but that melty cheese moment is magical.

Storage tricks – If by some miracle you have leftovers (maybe you made a double batch – smart!), store them in an airtight container in the fridge. They’ll keep for about 2 days, though the muffin will soften a bit. Layer them with parchment paper between so they don’t stick together.

Reheating magic – To bring back that fresh-from-the-oven goodness, reheat in a 350°F oven for 5-7 minutes. The microwave works in a pinch, but the muffin won’t stay as crisp. My favorite trick? Pop them in the air fryer for 3 minutes at 375°F – they come out almost like new!

One last tip: if you’re planning ahead, you can prep the muffins with sauce and cheese, then freeze them before baking. Just add the pepperoni and olive eyes right before baking (frozen olives get weird). They’ll need an extra 2-3 minutes in the oven from frozen. Perfect for last-minute Halloween emergencies!

Nutritional Information for Mummy Mini Pizzas

Alright, let’s talk numbers – but don’t worry, I promise this won’t be scary! These nutritional estimates are for one mummy mini pizza (because let’s be real, nobody stops at just one). Keep in mind these values can change based on your exact ingredients and how generous you are with the cheese!

• Calories: About 150 per pizza
• Fat: 7g (3g saturated)
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 7g
• Sodium: Around 300mg
• Sugar: 2g

Now, here’s my nutritionist friend’s favorite disclaimer: these numbers are estimates that can vary based on the brands you use and any substitutions. Using whole wheat English muffins? That’ll bump up the fiber. Opt for turkey pepperoni? You’ll cut some fat. Vegan cheese changes the protein count. You get the idea!

The good news? These little guys actually balance out pretty well – decent protein from the cheese, some fiber from the muffin, and way more fun than most snacks. So whether you’re counting macros or just counting how many disappear from your plate, enjoy every spooky bite!

FAQs About Mummy Mini Pizzas

After making these adorable mummy pizzas year after year, I’ve gotten all sorts of questions from friends and family. Here are the answers to the most common ones – everything you need to know to make your mummy-making a success!

Can I make these mummy mini pizzas ahead of time?
Absolutely! You can prep them up to a day in advance. Just assemble everything (sauce, cheese, and toppings), cover tightly with plastic wrap, and refrigerate. When you’re ready, pop them in the oven – they might need an extra minute or two since they’re starting cold. The olive eyes might darken a bit, but they’ll still taste amazing!

Are these freezer-friendly?
You bet! I always stash a few in the freezer for last-minute Halloween surprises. Freeze them before baking – just arrange them on a parchment-lined baking sheet until solid, then transfer to a freezer bag. When ready to eat, bake straight from frozen at 375°F for about 15 minutes. Add the olive eyes fresh though – frozen olives get weirdly rubbery.

Can I use bagels instead of English muffins?
Oh my gosh, yes – and they’re delicious! Bagel halves make slightly bigger mummies with a chewier texture. Just watch the baking time – they might need an extra 2-3 minutes. I especially love using everything bagels for grown-up versions – the onion and garlic flavors pair perfectly with the toppings!

What’s the best way to cut the pepperoni strips?
After years of trial and error (and many oddly-shaped pepperoni pieces), I swear by kitchen shears! Just stack a few slices and snip away. Much easier than trying to slice them with a knife, especially when you’re making a big batch. For really authentic “bandage” strips, aim for pieces about 1/4-inch wide.

Help! My mummies’ eyes keep sliding off!
This used to drive me nuts too! Here’s my foolproof trick: press the olive slices gently into the cheese before baking. Not too deep – just enough to make a little indentation. The melting cheese will grab hold of them as they bake. Also, make sure you’re not over-saucing – too much moisture makes everything slide around.

Share Your Creations

I can’t tell you how much joy it brings me to see all the creative twists you come up with for these mummy mini pizzas! Every year, my Instagram feed fills up with your adorable variations – from crossed-eyed mummies to ones with crazy rainbow “bandages.” One friend even made a whole mummy family with different sized English muffins!

If you snap photos of your spooky creations (and trust me, you’ll want to – they’re too cute not to share!), I’d absolutely love to see them. Tag me or use #MummyMiniPizzas so I can admire your handiwork. Some of my favorite posts end up in my stories – last year a little boy made his mummies with mustaches using extra pepperoni scraps, and it made my whole week!

Whether yours turn out picture-perfect or hilariously lopsided (those are usually the most memorable ones anyway), the important thing is having fun with it. After all, the messier the kitchen and the more cheese-covered the kids, the better the memories, right?

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