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Cheesy witches' fingers with bloody dip recipe
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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
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
If you don't have any Cheddar, try using another hard cheese
Each serving contains
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Energy
255kj
61kcal
3%
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Fat
3g
4%
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Saturates
1g
4%
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Sugars
1g
1%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 7.1g
Protein 2g
Fibre 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.
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