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Preheat the oven to 400°F.
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Roll out half the prepared dough into a large rectangle about 9" x 13". The dough should be a little less than 1/4" thick.
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Cut out four 5" x 2" rectangles. (The remaining dough will be used for the wrappings.) Transfer the rectangles to a baking sheet lined with parchment. Repeat with the other half of the dough, making a total of eight rectangles.
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Collect the scraps of dough and reroll them about 1/8" thick. Use a pastry wheel or pizza cutter to cut thin strips about 1/4" wide; no need to be too particular about the exact size. Set the strips of dough aside.
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To make jam-filled mummy hand pies: Scoop about 2 tablespoons of jam onto the center of four of the dough rectangles. (A tablespoon cookie scoop works well here.) Spread the jam out, leaving about a 1/8" border around the edges.
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To make cinnamon-filled mummy hand pies: Scoop about 1 tablespoon of the filling onto each of the four remaining dough rectangles. Spread the filling out, leaving about a 1/8" border around the edges.
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To finish: Use a pastry brush or your finger to brush the egg wash (egg and water mixture) on the bare edges of the dough.
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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. Continue arranging and layering the pieces to create a mummy-like look. Be sure to leave a space near the top for the eyes, which will be added after baking. Trim away any excess dough from the edges.
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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.
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Bake the mummy hand pies for 20 to 25 minutes, or until golden brown.
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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; they give the mummy hand pies personality! Serve and enjoy.
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Storage information: Store leftover mummy hand pies, lightly wrapped, at room temperature for a couple of days; freeze for longer storage.
