Cheesy witches' fingers with bloody dip recipe
Treat your tricksters with some ghoulishly great cheesy witches' fingers complete with a bloody dipping sauce. These gruesome breadstick fingers are sure to spook out any guest.
See method- Serves 7 (makes 14 fingers)
- 15 mins to prepare and 25 mins to cook
- 61 calories / serving
Ingredients
- 1 x 145g pack pizza dough mix
- 30g (1oz) strong cheddar, finely grated
- 7 blanched almonds
- 1 slice pepperoni, cut into triangles
For the dip
- 1 tbsp olive oil
- 1 small garlic clove, crushed
- 400g tin plum tomatoes
- 1 pinch caster sugar
Each serving contains
- Energy
- 255kJ 61.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 7.1gProtein 2.0gFibre 0.7g
Method
- Make up the pizza dough as indicated on the pack, using 90-100ml warm water to create a soft, but not sticky, dough. Knead for 5 minutes until elastic – where the dough can be stretched some way without breaking. Knead in the finely grated Cheddar.
- Line a baking sheet with nonstick baking paper and preheat the oven to gas 5, 190°C, fan 170°C. Divide the dough into 14 equal portions. Roll each piece into a long, ‘finger’ shape, making sure there are slightly wider areas to make a spooky knuckle or two. Place on the baking sheet and firmly press a single almond or triangle of pepperoni into the end to make a spooky nail. Bake the fingers for about 15 minutes, until pale golden and risen.
- To make the dip, warm the olive oil in a saucepan set over a medium heat. Add the garlic and cook for a minute before adding the tomatoes and a pinch of sugar. Mash the tomatoes in the pan with the back of a wooden spoon and simmer for 10 minutes, stirring occasionally, until thick. Cool slightly and serve alongside the witch’s fingers, for dipping.
- See more Halloween recipes
