Witch finger will you eat first? Here are two ways to make delightfully creepy witches' fingers breadsticks - use either sliced almonds for the gnarly fingernail or go for bell pepper for a nut-free version. Mani-pedi, anyone?
One roll of refrigerated soft breadsticks doughI usually buy Pillsbury soft breadsticks
1large eggbeaten (optional)
Marinara sauce or pizza sauce for serving/dippingoptional
For the fingernails:
Red and green bell pepperscut into narrow 1-inch triangles -and-
About 1/4 cup cream cheese or vegan cream cheese
Preheat oven to 350 degrees Fahrenheit, or, if the temperature on your package of refrigerated breadstick dough indicates a different temperature, follow the temperature on the package. Line a large baking sheet with parchment paper or a Silpat.
Unroll the breadsticks onto a large cutting board (or your counter or wherever you like to do doughy things).
Using a pizza cutter, slice each breadstick in half vertically and again horizontally. Each breadstick should be about 3-4 inches long and 1/2-inch to 1 inch wide, but perfection is highly discouraged! The more rustic the more realistic. :)
Roll the dough a bit to round it a bit/give it more of a finger shape. Lay it on the baking sheet.
Using your thumb, press down on the narrowest tip of each breadstick. If using almonds, press a sliced almond onto each tip. If using bell peppers, you'll add them AFTER the breadsticks have baked.
Now, you have a couple of options. You can grab the pizza cutter or a bread knife and press a three or four horizontal lines into the middle of the breadstick so it'll look a bit like a knuckle. And/or, if desired, brush lightly with egg. This will give them a slightly shinier and more golden appearance. Or skip those steps and just stick 'em in the oven already!
Bake for 10-12 minutes, until puffy and starting to brown on the top. But again, if the label on your breadsticks indicates a different time, I recommend going by that time and just checking them often.
Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
If adding bell pepper for the fingernails, after they've cooled, dab the tip with a bit of cream cheese and stick the bell pepper on. You may want to dry the pepper off with a paper towel so it will adhere better.
Arrange on a plate or in mini mason jars filled with marinara or pizza sauce. Bloooody!
Almond-tipped fingers keep in an airtight container at room temperature for several days. Because of the cream cheese and cut pepper, I recommend storing that version in the refrigerator.