Cheesy witches' fingers with bloody dip recipe

  • Serves 7 (makes 14 fingers)
  • 15 mins to prepare and 25 mins to cook
  • 61 calories / serving
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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.

  1. Make up the pizza dough as indicated on the pack, using 90-100ml (3 1/2fl oz) 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.
  2. 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.
  3. 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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  • 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
  • 1 x 400g tin plum tomatoes
  • 1 pinch caster sugar
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  • Energy 256kj 61kcal 3%
  • Fat 2.9g 4%
  • Saturates 0.7g 4%
  • Sugars 1.3g 1%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 7.1g Protein 2g Fibre 0.7g

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