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Nutrition Facts
Serving Size 1 (43g) Recipe makes 16 servings The following items or measurements are not included below: 3/4 teaspoon italian seasoning
Calories 128
Calories from Fat 54		(42%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 199mg		8%
Potassium 77mg		2%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 0.9g	3%
	Sugars 1.0g
Protein 4.6g		9%
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Witch's Hairy Finger Breadsticks

Recipe #390183 | 2 hours | 2 hours prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: WiGal
Sep 14, 2009

Green Halloween breadsticks from TOH-has a creepy picture! They're best when served right out of the oven because the cheese is still warm and soft. Serve with marinara dipping sauce.

SERVES 16 , 32 breadsticks (change servings and units)

Ingredients

3 teaspoons active dry yeast
1/4 cup warm water, 110 degrees to 115 degrees
1/2 cup milk, warm 110 degrees to 115 degrees
1 egg
1/4 cup parmesan cheese, grated
1/4 cup butter, softened
1 tablespoon sugar
3/4 teaspoon salt
3/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon green food coloring
2-2 1/2 cups flour
1 egg white, lightly beaten
1/4 cup parmesan cheese, shredded
1/3 cup almonds, sliced
marinara sauce

Directions

1
In a large bowl, dissolve the yeast in warm water.
2
Add the milk, egg, grated Parmesan cheese, butter, sugar, salt, Italian seasoning, garlic powder, food coloring, and 1 cup flour.
3
Beat on medium speed for 2 minutes.
4
Stir in enough of the remaining flour to form a soft dough.
5
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
6
Place in a greased bowl, turning once to grease top.
7
Cover and let rise in a warm place until doubled, about 45 minutes.
8
Punch dough down; let stand for 10 minutes.
9
Preheat oven to 375 degrees.
10
Turn dough onto a lightly floured surface.
11
Divide into 16 pieces.
12
Shape each piece into a 10 inch rope.
13
Cut in half.
14
Place 2 inches apart on greased baking sheets.
15
Cover and let rise for 30 minutes.
16
Brush egg white over breadsticks; sprinkle with shredded Parmesan cheese.
17
Place an almond slice at the tip of each.
18
Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
19
Serve warm with marinara sauce.

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Featured Reviews for This Recipe

From: Deantini

On Oct 30, 2009

This is a great & fun recipe! I love the colour - just perfect! I used cheddar instead of parmesan cheese. I made these for a Halloween Party at the kids' nutfree school, so I could not use almonds for nails; instead I used some red icing thinned with water. I know - bread and icing don't really go together but as far as I'm concerned - when Halloween comes around the ghosts enter the kitchen and weird things are known to happen. The fingers were a bit time consuming, because I had to re-shape them after they had been in the oven for 5 min. The dough puffed up so much that you could barely see any knuckles or nail impressions I had made, so after 5 min I removed the fingers and redid the forming of nails and knuckles. I would say that you can easily stretch this recipe to 40-50 breadsticks if you want long snarly fingers; mine sort of came out a bit like giants' fingers because the dough rose quit a bit while baking. Next time I would make the fingers longer and skinnier. Oh yes - the flavour was great, too! I sent the fingers to school with a side of spreadable cream cheese and cheddar cubes for an easy and fairly healthy snack tray at school. Made for PRMR.