Monster Toe Pizza Bread Sticks with Bell Pepper Worms Recipe

by Silvia on November 12, 2012 · 1 comment

in Recipes / Recetas

Para espanol da click aqui.

Day of the Dead and Halloween

Cooking with kids is always fun and we were inspired by Halloween and Day of the Dead to prepare this easy (albeit ghoulishly), yummy dish.  I was happy to see my kids were interested in helping us and they were even more interested in trying it.

So here is the recipe we made up:

Monster Toe Pizza Bread Sticks with Bell Pepper Worms

  • Pam cooking spray
  • 1 Chef Boyardee Pizza Maker (Cheese) [Comes with Dough Mix, tomato-based pizza sauce, and grated Parmesan and Romano cheese topping]
  • 3 Hot Dogs
  • 3 Bell Pepper Circles (Cut into 3 pieces each)
  • 6  (3 in long) rectangular slices of Manchego, Mozarella, or String Cheese (Oaxaca style cheese will work well, too)

Pre-Heat oven to 425 degrees F (200 C)

pizza dough

Spray large baking sheet with cooking spray.  Mix dough according to package directions.  Shape into 15 X 5-inch rectangle on pan.

Place 6 pieces of cheese on dough; arrange in two rows down center of the dough.

Place 6 hot dog pieces matching the length and width of the cheese pieces on top of the cheese. (Make sure to reserve enough of the hot dog ends to make the toenails for your toes which will be placed on the top ends of each bread stick “toe.”)

Spread tablespoon (or more) of pizza sauce on top of each hot dog.

Fold sides of dough over cheese, hot dogs, and sauce.

Sprinkle top with cheese and place small pieces of hot dog in the shape of toenails at the ends of the dough rolls.

Bake 20 minutes or until golden brown.

Let stand 10 minutes before slicing dough to make the bread sticks look like severed monster toes.

Spoon 2 Tbsp of Pizza sauce over severed end of “toes”

Green Peppers

Place bell pepper “worms” on “Monster Toe” bread sticks as if they are squirming out of the toes. (See photo)

Eat em up yum!

A few days ago I shared about my participation as a co-author of the Little Chefs Project e-cookbook (be sure to participate in the giveaway). Well, today I would love to invite you to a virtual Cook-Along where we will talk about Family Traditions: I will be on video!  Please stop by and say, “hi.”  Here are the details:

What: A virtual Cook-Along called Family Traditions, part of The Little Chefs Project series on The Motherhood.

When: Thursday, November 15, at 2 p.m. ET.  It will last 30 minutes.

Where: The Motherhood – here is the link to the page where the class will be held. To participate, just click on the link, log into The Motherhood using your member ID (if you don’t have one, it’s easy and free to sign up), and chat away in the text-based comments. We’ll also have a video feed running during the half-hour Cook-Along, so you’re welcome to show up simply to watch if you’d like!

About the class: More than 85 years ago, Chef Hector Boiardi migrated to the United States and began sharing his delicious meals made with real, quality ingredients – a tradition carried on to this day. Traditions are important to your family history, too, both for holidays and special occasions as well as for simple everyday life. So, whether you’re looking to pass down your age-old family meal traditions to the next generation or to create new ones, moms like you have advice and stories to share, and that’s just what we will do.

The Cook-Along is sponsored by Chef Boyardee, and is hosted by The Motherhood.

I’ll be there with several other bloggers to co-host the class, and I hope you’ll join us!  The fabulous people co-hosting with me are:

Jenilee, Seven in the Nest, http://www.sixinthenest.com
Jennifer, Sweet T Makes Three, http://www.sweettmakesthree.com
Meagan, Sunshine and Sippy Cups, http://sunshineandsippycups.com
Shell, {Not Quite} Susie Homemaker, http://www.notquitesusie.com
Silvia, Mama Latina Tips, http://www.mamalatinatips.com
Tina, Mad Hatter Mom, http://www.madhattermom.com

Be sure to check it out, Bienvenidos!

 

Disclosure: My work as a co-author of the Little Chefs Project eBook was compensated. My comments, opinions, and love for family traditions are my own.

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