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A full serving plate of baked Halloween Chicken Mummy Wraps surrounded by small bowls of colorful dipping sauces, set on a light oak wood table.

Best Halloween Chicken Mummy Wraps

Cheesy seasoned chicken wrapped in crescent roll bandages with spooky candy eyes and dipping sauces the Halloween dinner kids request by name every October. Ready in 30 minutes and make-ahead friendly
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Halloween, Kid Friendly, Main Course
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups Rotisserie Chicken shredded
  • 3 Oz Cream Cheese softened at room temp
  • ½ cup Shredded Cheddar or Monterey Jack
  • ½ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Smoked Paprika
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 2 tbsp Green Onion finely chopped, optional
Mummy Wraps
  • 2 cans Refrigerated Crescent Roll Dough 8 count each 16 rolls total
  • 1 large Egg beaten, for egg wash
  • 16 - Candy Eyes 2 per mummy add AFTER baking

Equipment

  • 1 Large Baking Sheet parchment-lined
  • 1 Parchment Paper for easy cleanup
  • 1 Sharp Knife or Pizza Cutter for cutting dough strips
  • 1 Pastry Brush for egg wash
  • 1 Medium Bowl for mixing filling
  • - Candy Eyes add after baking never before

Method
 

Make Filling and Prep
  1. Make Chicken Filling Combine softened cream cheese, shredded rotisserie chicken, shredded cheese, and all seasonings in a bowl. Mix until evenly combined. Refrigerate 10 minutes if mixture seems too soft. Taste and adjust seasoning filling should be well-seasoned enough to taste through the dough.
    Softened cream cheese, shredded rotisserie chicken, and shredded cheese being mixed in a bowl with a wooden spoon, prepared for Halloween Chicken Mummy Wraps.
  2. Preheat Preheat oven to 375°F. Line baking sheet with parchment.
    A clean metal baking sheet lined with parchment paper sitting on a light oak wood table, prepared for Halloween Chicken Mummy Wraps.
  3. Prepare Dough Open one can. Press two triangles together along perforated seams to form solid rectangles no weak points. From second can, cut dough into ¼-inch strips using sharp knife or pizza cutter. Pressing triangles together before cutting prevents tearing.
    Dough triangles and dough being cut into strips with a pizza cutter on a wooden board, prepared for Halloween Chicken Mummy Wraps.
Assemble Mummies
  1. Fill Place 2 to 3 tbsp chicken filling in center of each rectangle ½ inch border all around. Do not overfill. Fold short ends over filling and press firmly to seal.
    A hand using a spoon to place chicken filling onto rectangular pieces of dough on parchment paper, prepared for Halloween Chicken Mummy Wraps.
  2. Wrap Bandages Wrap dough strips around each filled piece at irregular angles leave ½ inch opening for eyes. Tuck strip ends underneath each mummy this keeps the shape intact during baking. Imperfect wrapping looks more authentically mummy-like.
    Dough strips wrapped around filled chicken pockets on a baking sheet, with a brush applying egg wash, prepared for Halloween Chicken Mummy Wraps.
Bake and Decorate
  1. Egg Wash and Bake Place mummies on prepared baking sheet with space between each. Brush dough with beaten egg. Bake at 375°F for 12 to 15 minutes until deep golden. Internal chicken filling should reach 165°F per USDA safe minimum cooking temperatures.
    Hands carefully wrapping dough strips around chicken filling pieces on parchment paper, preparing Halloween Chicken Mummy Wraps.
  2. Add Eyes After Baking Cool 3 to 4 minutes dough still warm. Press 2 candy eyes into the face opening of each mummy. They stick to warm dough without any adhesive. Never add candy eyes before baking they melt completely.
    A pair of tweezers placing candy eyes onto freshly baked Halloween Chicken Mummy Wraps resting on a parchment-lined baking sheet.
  3. Serve with Dipping Sauces Serve immediately with bloody marinara, green slime ranch, and honey mustard dipping sauces.
    Baked Halloween Chicken Mummy Wraps served on a plate with small bowls of marinara, green ranch, and honey mustard dipping sauces.

Notes

Candy eyes melting? Always add after baking. Even 1 minute in a 375°F oven melts candy eyes completely. Add while mummies are still warm from oven.
Strips tearing? Press two crescent triangles together before cutting. Use pizza cutter or sharp knife not tearing by hand. Chill dough 5 minutes if too warm and sticky.
Make ahead? Assemble through Step 5. Cover with plastic wrap and refrigerate up to 24 hours. Add egg wash before baking. Add 1 to 2 minutes to bake time for cold filling.
Air fryer method? 350°F for 8 to 10 minutes. Preheat 5 minutes first. Cook 3 to 4 at a time. Excellent for smaller batches.
Freeze? Freeze before baking only. Assemble, freeze on parchment, transfer to bags. Bake from frozen at 375°F for 18 to 20 minutes. Do not freeze already baked mummies.