Preheat the oven to 400°F.

Roll out half the prepared dough into a large rectangle about 9" x 13". The dough should be a little less than ¼" thick.

Cut out four 5" x 2" rectangles. Transfer the rectangles to a baking sheet lined with parchment.

Repeat with the other half of the dough, making a total of eight rectangles.

Collect the scraps of dough and reroll them about ⅛" thick.

Use a pastry wheel or pizza cutter to cut thin strips about ¼" wide; set the strips of dough aside.

Scoop about 2 tablespoons of jam onto the center of four of the dough rectangles, leaving about a ⅛" border around the edges.

Scoop about 1 tablespoon of the filling onto each of the four remaining dough rectangles, leaving about a ⅛" border around the edges.

Brush the egg wash on the bare edges of the dough.

Cut the thin strips of dough into pieces ranging between 2" and 4" long. Lay the pieces across the filling at different angles, pressing them onto the egg-washed edges to adhere.

Lightly brush the tops of the wrapped mummy hand pies with melted butter.

Sprinkle the cinnamon-filled mummy hand pies with cinnamon sugar and the jam-filled mummy hand pies with sparkling sugar.

Bake the mummy hand pies for 20 to 25 minutes, or until golden brown.

Remove from the oven and place the baking sheet on a rack for the mummies to cool.

While the filling is still warm, add the sugar eyes.