Babybel Cheese Mummies Recipe
Halloween is honestly one of my favorite times to play around with snacks. Making Babybel Cheese Baked Mummies is such an easy, fun way to add a spooky twist to any party or even just a lunchbox.
With just a handful of ingredients, I can turn those little cheese rounds into silly, edible mummies. Kids and adults both seem to get a kick out of them.
These baked treats aren’t just tasty—they make the snack table way more festive and a little silly for Halloween gatherings.
Why I Love Them
Honestly, these Babybel Cheese Baked Mummies are super easy and kind of fun to put together. No fancy baking skills required, which is a relief.
They’re just the right size for snacking—each one fits right in your hand and somehow feels special at parties or movie nights.
Here’s what I always notice when I bake them:
- The cheese melts just a bit but mostly stays tucked inside the “mummy bandages.”
- The crust gets golden and crisp, which is a nice contrast with the soft cheese inside.
- They end up looking goofy and cute, making people laugh or at least grin.
I like that I don’t need a lot of ingredients or time. Plus, my kitchen always smells amazing when they’re in the oven.
When I put them out for friends or kids, the little edible eyes are always a hit. I secretly love seeing everyone’s reaction when they spot the tray of silly mummies.
Cleanup? It’s simple. Not many dishes, so I get to actually enjoy the treats instead of scrubbing pans.
Equipment
To make Babybel Cheese Baked Mummies, I just grab a few basic kitchen tools. It keeps things easy and not too messy.
Here’s my list:
- Baking sheet
- Parchment paper
- Butter knife or small kitchen knife
- Pastry brush
- Small bowl
- Clean workspace
I line my baking sheet with parchment so the cheese doesn’t stick. The butter knife is perfect for slicing dough strips and cutting olives for eyes.
Pastry brush? That’s for brushing on melted butter or egg wash. Any small bowl works for holding the butter or egg wash.
Having a clean counter or cutting board helps with rolling and wrapping the dough around the cheese.
These tools help me prep the mummies pretty quickly and keep the kitchen from turning into a disaster zone.
Ingredients
I keep this recipe as simple as possible. These are the main ingredients I use for Babybel Cheese Baked Mummies.
Main Ingredients:
| Ingredient | Amount |
|---|---|
| Mini Babybel | 6 pieces |
| Puff pastry | 1 sheet, thawed |
| Black olives | 2-3, sliced |
| Candy eyeballs | 12 pieces (optional) |
| Mozzarella cheese | 1/4 cup, shredded |
I peel off the red wax from each Babybel and set them aside. The smooth cheese is perfect for wrapping.
For the wraps, I use puff pastry and cut it into thin strips to get that mummy-bandage look.
Sliced black olives make pretty good eyes if I don’t have candy eyeballs around. Sometimes I’ll sprinkle a little shredded mozzarella inside the wrap for extra cheesiness.
Candy eyeballs, if I have them, give each mummy a goofy vibe. Kids go wild for those.
Most of these things are easy to find, and honestly, I usually have them in the fridge or pantry. That makes this recipe a breeze to throw together.
Instructions
First, I unwrap my Babybel cheeses and put them aside. Sometimes I keep the red wax just for fun, but that’s optional.
I roll out some crescent roll dough on the counter. With a knife or pizza cutter, I slice it into thin strips—these are the “bandages.”
I wrap each cheese round with the dough, leaving a little gap for the eyes. I try not to wrap too tightly so the cheese doesn’t get squished out.
Next, I place the wrapped Babybels on a parchment-lined baking sheet and gently press the dough edges to help them stick.
They go into a preheated oven at 375°F (190°C) for about 10-12 minutes. I keep an eye on them so the dough gets golden but not burnt.
Once the mummies cool off a bit, I add edible eyes or use tiny dots of mayo and black sesame seeds for faces. The eyes totally bring them to life!
I serve the cheesy mummies warm—they’re definitely best that way.
Equipment
- Knife or pizza cutter
- small bowl
- Clean workspace or cutting board
Ingredients
- 6 Mini Babybel cheese rounds
- 1 sheet puff pastry thawed
- 2 3 black olives sliced
- 12 candy eyeballs optional
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon melted butter for brushing
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unwrap each Babybel cheese round and discard the wax.
- Roll out the puff pastry on a clean surface and cut it into thin strips using a knife or pizza cutter.
- Optional: Place a small pinch of shredded mozzarella cheese on top of each Babybel for extra meltiness.
- Wrap the puff pastry strips around each Babybel like bandages, leaving a small gap for eyes.
- Place the wrapped mummies on the baking sheet.
- Brush each mummy with melted butter or an egg wash to help them bake golden and crisp.
- Bake for 10–12 minutes, or until the pastry is golden brown.
- Remove from oven and let cool slightly.
- Add candy eyeballs or small slices of black olives into the exposed gap to create eyes.
- Serve warm and enjoy your spooky, cheesy mummies!
Substitute
If you don’t have Babybel cheese, you can swap in other small cheese rounds—mini goat’s cheese or cheddar bites work. Goat’s cheese is a nice change if you want something tangier.
Sometimes I use string cheese sticks and just cut them down to size for the wraps.
Crescent roll dough is great if puff pastry’s not in the fridge. Biscuit dough works too, though it’s a bit different.
For eyes, I’ve cut tiny carrot or celery pieces. Carrot circles or little celery bits are colorful and work in a pinch.
Here’s a quick table for swaps:
| Ingredient | Substitute Ideas |
|---|---|
| Babybel Cheese | Goat’s cheese, cheddar |
| Puff Pastry | Crescent roll, biscuit |
| Peppercorn Eyes | Carrots, celery pieces |
I like mixing it up and using whatever’s handy. Sometimes those swaps taste even better than the original, honestly.
What Can Go Wrong?
Sometimes my cheese just doesn’t melt the way I want. If I bake it a little too long, the Babybel cheese turns runny and, honestly, it can make a real mess.
But if I don’t give it enough time, the pastry stays raw in the middle. That’s not fun either.
I’ve noticed the pastry might crack or get too brown. Usually, this happens if the oven’s hotter than I thought, or if I rolled the dough a bit too thin.
I try to keep a close eye on things, so the mummies don’t end up burnt. Sometimes, though, it sneaks up on me anyway.
When I make jalapeño popper mummies, the filling likes to leak out. I do my best to seal those edges, but sometimes it just escapes no matter what.
Keeping the jalapeño pieces small and not stuffing them too much has helped. It’s a bit of a balancing act, honestly.
Making cheese monsters is its own adventure. If I pile on too much cheese, they kind of lose their shape and look more like blobs than monsters.
I try to use just enough cheese to keep them looking more funny than frightening. Sometimes they come out a little wonky, but that’s half the charm, right?
| Problem | How I Solve It |
|---|---|
| Cheese runs out | Bake for less time |
| Dough burns | Lower the oven temperature |
| Filling leaks (popper mummies) | Use less filling and seal edges |
| Shapes look messy | Use less cheese and reshape dough |
I just try to keep an eye on everything while it’s baking. Honestly, even small tweaks make a surprisingly big difference.
