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Appetizers | |
Halloween | |
| 1/2 cup (1 stick) salted butter 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon crushed red pepper flakes, or to taste 1/2 teaspoon dried oregano Two 8-ounce cans refrigerated crescent roll dough All-purpose flour, for dusting One 3-ounce package sliced pepperoni (about 48 pieces) One 8-ounce block part-skim mozzarella, shredded 8 pimiento-stuffed green olives, sliced Marinara/pizza sauce for serving | |
| Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, crushed red pepper if using, and dried oregano. Set aside. Unwrap the crescent rolls on a lightly floured surface. Place two triangles together, short sides aligned, and press the seams together to create a diamond. Repeat the process with the remaining crescent dough. Place 6 pepperoni slices in the center of each diamond and top each with 2 tablespoons shredded cheese. Cut 4 slits on the exposed sides of the triangles, making sure to leave a rectangle in the center of each intact. Fold the top and bottoms of the diamond centers over the filling slightly. Crisscross the strips of dough over each other to partially cover the filling and create a mummy shape. Place 2 slices olives for the eyes on each, wrapping the dough strips around them. Place the mummies on the lined baking sheet. Brush each mummy with the melted butter mixture. Bake until the mummies are golden brown and the cheese is melted, about 10 minutes. Heat the sauce and serve | |
Unrated | |
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