Chicken Mummy

Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across. (See link below for diagram.)

Spread garlic-and-herbs cheese in 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end.

From the wide end, mark dough 3 inches down from center on both sides of cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing bell pepper. Starting at mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips.

In small bowl, beat egg. Brush over dough. Sprinkle Parmesan cheese on top.

Bake 15 to 20 minutes or until deep golden brown. Place olives between "bandages" for mummy's eye. Cut into slices.