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Cheesy witches' fingers with bloody dip recipe

12 ratings

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
Healthy
Vegetarian

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

Energy
255kj
61kcal 3%
Fat
3g 4%
Saturates
1g 4%
Sugars
1g 1%
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.

See more Halloween recipes