Whip up a frightfully fun Halloween meal
Halloween is an ideal time to have some fun in the kitchen, especially if you have children. Try these ooky, spooky recipes for a Halloween thrill meal.
1 can (8 oz) refrigerated crescent dinner rolls or refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs or brats
Mustard or ketchup, if desired
Heat oven to 375°F. If using crescent rolls, unroll dough and separate at perforations, creating four rectangles. Press perforations to seal. If using dough sheet, unroll dough and cut into four rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Cut cheese slices into quarters.
Wrap four pieces of dough around each hot dog or brat and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog or brat. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place “mummies” cheese side down and spray dough lightly with cooking spray.
Bake 13 to 17 minutes or until dough is light golden brown and meat is hot. With mustard, draw features on “face.”
Tomato soup works best for this dish, giving it a rich, bloodlike appearance.
To make eyes, start with small mozzarella balls, called bocconcini. I think shell pasta or tortellini also would work if bocconcini is hard to find. Scoop out a hole from each bocconcini. A melon baller works well for this.
Take a jar of small, pimento-stuffed green olives and cut olives in half crosswise, not lengthwise. Place one olive half with the cut side facing out into the hole in each bocconcini. Presto! Eyeballs!
Serve the tomato soup in large shallow bowls and float three or four eyeballs in each to give diners the evil eye!