• Turn on the oven to 190°C / 374°F.

Sausage Roll Bones:

• Halve two sausages.
• Trim the pizza dough into a long rectangular strip an inch wider than the length of the sausage to each side.
• Roll the sausage into the dough and trim away the excess.
• Use your fingers to expand the dough sticking out at each side.
• Shape four spheres of dough.
• Stick two spheres at each end of the sausage and secure the dough between the spheres to hold it together.
• Repeat at the other end.
• Place the sausage roll bones on a baking tray lined with parchment paper.
• Use a pastry brush to top them with the egg wash (beaten egg).

Sausage Roll Fingers:

• Cut a sausage into thirds.
• Trim pizza dough into a strip that is 1 cm (0.4 inch) wider than the length of the sausages to each side.
• Roll the pieces of sausage into the dough.
• Cut off the excess dough.
• Secure the edges and smooth the dough over the top and bottom of the 'finger'.
• Use a sharp knife to shape a nail at one end of the sausage roll.
• Trim finger creases with a knife.
• Place the sausage roll fingers on a lined baking tray.
• Top with an egg wash.

Mummy Sausage Rolls:

• Cut a sausage into thirds.
• Trim pizza dough into three rectangles that are 1-2 cm (0.4-0.8 inch) wider than the width and length of the sausages.
• Lift the dough over the sausage at both ends and twist the dough to secure it along each side of the sausage.
• Trim long, thin strips of dough to wrap around the mummies, leaving a space free for the eyes.
• Place the mummies on a lined baking tray and top with an egg wash.

To bake:

• Bake for 12-15 minutes until they are golden.
• Once cool, top with candy eyes. You can use a bit of water or edible glue to make them stick.