For the herbed butter:

1. In a small saucepan over low heat, melt butter with sage, rosemary and salt. Stir until completely melted and combined, about 4 minutes. Remove from heat and set aside.

For the figs in a blanket:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Remove dough from packages and unroll. Separate dough along perforated edge to create 16 individual triangles.
3. Spread one tablespoon of cheese on each triangle.
4. Slice figs in half, and place each half fig face down on the base of each triangle.
5. Brush top of figs with honey.
6. To wrap the figs, start with the base of the triangle and roll over until figs are completely wrapped.
7. Once all figs are wrapped, place seam side down on baking sheets and brush with melted herbed butter.
8. Bake for 18-20 minutes or until golden brown and crispy. 
9. Allow to cool slightly then drizzle with remaining honey and sprinkle cracked black pepper.
10. Use the peppercorns to make the mummy eyes. Serve immediately!