Halloween is one of my favorite nights of the year. I love the miniature super heroes, princesses, ninjas, and zombies that ring the doorbell in anticipation for sweet treats. I’m certain this Halloween will produce numerous Elsa’s and Ninja Turtles for that magical night, when kids can become whomever they desire.
We loved creating our own costumes with stuff we had around the house, some of our best costumes were born. One rule at my house on Halloween, everyone dressed up in costumes, and all went trick or treating. The more kids, the better, as far as I was concerned.
These are two extremely simple recipes that create a fun appetizer for all the little (and big) goblins. Refrigerated breadstick dough assures quick assembly for your hungry little ones before they head out in search of sweet goodies. The Marinara Sauce can be prepared ahead and heated up just before serving with warm Salty Bones.
Happy Halloween and may you see the Great Pumpkin rise up out of the pumpkin patch!!
Refrigerated breadstick dough
- Unroll one tube of refrigerated breadstick dough and separate the rectangular pieces (there should be 12)
- Working with one piece at a time, stretch the dough to lengthen a bit
- With a sharp knife, cut a 1 1/2 inch slit in the center of each end
- Roll each of the flaps into knobs that look like the ends of bones
- Sprinkle each bone with coarse salt
- Bake at 375 degrees for 10 to 12 minutes, until light golden brown
- Serve warm
28 ounce can Cento® crushed tomatoes
2 tablespoon olive oil
1/4 cup finely chopped onion
1 cloves of garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon chopped flat leaf parsley
1/4 cup red wine (optional)
- In a large pot, heat olive oil
- Saute’ onion until soft, then add garlic and cook 2-3 minutes longer
- Add remaining ingredients and simmer on low heat for 30 minutes, stirring occasionally
- Serve warm with breadsticks
*Marinara Sauce can be refrigerated for 1 week and frozen up to 1 year.
Salty Bones recipe first appeared in Family Fun magazine October 2008 edition.