1 package puff pastry sheets
1 cup chopped cooked chicken breast
1 cup sliced button mushrooms
1⁄2 cup frozen green peas
1⁄4 cup prepared Alfredo sauce
1 cup fresh grated Parmesan cheese
1 orange or yellow bell pepper
1 Preheat oven to 375˚F. Place one sheet of puff pastry dough on the counter for 45 minutes until thawed.
2 Unfold the pastry sheet to form a flattened rectangle of dough. Using a knife or kitchen shears, start on the left edge of dough and cut 1⁄2-inch-wide strips one third of the way in toward the center. Repeat on the right edge of the dough, cutting 1⁄2-inch-wide strips one third of the way toward the center.
3 On the uncut center of the pastry, spread the chopped chicken, mushrooms, and peas. Pour the Alfredo sauce evenly across the ingredients. Set aside 2 tablespoons of Parmesan cheese and sprinkle the remaining cheese over the chicken mixture.
4 Beginning at the bottom, fold over the strips of pastry to the center, alternating sides. This will create a bandaged look. Shape the filled dough with your hands to look like a mummy’s body.
5 Place on a baking sheet that has been lightly sprayed with nonstick cooking spray. Sprinkle the remaining Parmesan cheese over the mummy. Bake for 16 to 18 minutes or until brown and puffy.
6 Decorate with bell pepper slices and pieces cut out in shapes for the eyes and mouth. Serve immediately.
Makes 4 servings