Preheat oven to 350°F and line a baking sheet with parchment paper.

Lightly flour your surface and unroll the pie crust. Using a 2.5-inch cookie cutter or juice glass, cut out about 15 circles. Gather scraps, re-roll, and cut more if needed.

With a knife, cut 15 thin strips (about ¼ inch wide) from remaining pie crust to form the “mummy wraps.”

In a small bowl, whisk the egg and water to create an egg wash. Brush a light coat on each dough circle.

Slice brie into 1-inch squares, about ¼ inch thick, and place one piece on top of each dough circle.

Add a small dollop (about ¼ tsp) of red pepper jelly or caramelized onions over the brie, then top with a pecan half.

Lay the dough strips across each piece, criss-crossing like mummy bandages. Press ends gently into the dough and trim excess.

Brush the tops with remaining egg wash and bake for 18–20 minutes, or until golden brown.

Remove from oven and press candy eyes into the warm brie so they stick.

Serve warm or at room temperature — perfect for Halloween parties!