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Halloween Mummy Baked Brie

Halloween mummy baked brie with flaky crescent dough bandages and golden edges, baked until the brie turns hot and creamy. Candy eyeballs sit on top for an easy Halloween appetizer in about 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

brie
  • 1 wheel (8 oz) brie
crescent dough
  • 1 can refrigerated crescent dough
egg wash
  • 1 egg beaten
topping
  • 2 candy eyeballs
serving
  • 1 crackers and apple slices for serving

Equipment

  • 1 sheet pan

Method
 

Bake the mummy brie
  1. Preheat the oven to 375°F and place a sheet pan inside while it heats, so the base starts cooking the brie evenly.
  2. Unroll the refrigerated crescent dough and wrap the brie in thin strips like bandages, leaving a gap in the strips for the eyes.
  3. Brush the crescent dough with the beaten egg to help it turn golden and crisp.
  4. Bake for 18 minutes until the crescent dough is golden and the brie inside is hot and beginning to soften.
  5. Place the candy eyeballs into the gap on top and serve warm with crackers and apple slices.

Notes

Pro tip: Leave a clear space where the candy eyes will go so they don’t get baked over. Refrigerate leftovers up to 3 days; reheat gently in the oven at 325°F until warmed through. Freezing isn’t recommended for the best flaky texture. For a dairy-light swap, use a brie-style lactose-free wheel if available.