Yummy Mummy Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 basil leaves

1 tablespoon dried leaf oregano

2 1/2 tablespoons paprika

Few grinds black pepper

1 cup ricotta, drained

1 jar, 16 to 18 ounces, roasted red peppers, drained

A handful of chopped flat-leaf parsley, a couple of tablespoons

1 cup grated Parmigiano-Reggiano, a couple of handfuls

1 tablespoon dried thyme

1 egg yolk, beaten

1/2 pound fresh mozzarella, small dice

Parchment paper

1/2 pound thinly sliced prosciutto, about 10 slices

1 tablespoon cayenne pepper

2 cloves garlic, finely chopped

Black olives, for eyes

Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy

1 tablespoon black pepper

1/2 stick melted butter

2 tablespoons garlic powder

2 tablespoons salt

6 sheets phyllo dough, from frozen foods aisle of your market

1 small clove garlic

1 tablespoon onion powder

1 teaspoon Essence, recipe follows

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