Prepared pizza dough makes quick work of these cheese-filled fingers. Use green or black olives, or a combination, for creepy rotten-looking fingernails. Let the dough rest for a few minutes between stretches and rolls to prevent it from shrinking.
- Portion size 3 servings
- Credits : Canadian Living Magazine: October 2011
Ingredients
Method
In saucepan, heat 2 tbsp of the oil over medium heat; cook onion, garlic and bay leaf, stirring often, until onion is softened, about 5 minutes.
Stir in tomatoes, thyme, oregano, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Let cool for 5 minutes. Discard bay leaf.
In blender or food processor, purée tomato mixture just until almost smooth. Return to pan over medium heat; stir in parsley and cook for 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Warm before serving.)
Meanwhile, let dough stand at room temperature for 20 minutes. On lightly floured surface, stretch and roll dough into 14-inch (35 cm) square; sprinkle with cheese. Fold over one-third; fold opposite edge over top. Pinch seam to seal.
Cut crosswise into 24 strips. Roll each strip into 8-inch (20 cm) long breadstick; cut each in half. Arrange on parchment paper–lined baking sheets, stretching and squeezing in 2 spots to resemble knuckles.
Press olive half onto end of each finger for nails; brush dough with remaining oil.
Bake in 450°F (230°C) oven until light golden, about 12 minutes. Let cool for 5 minutes. Serve with sauce for dipping.
Nutritional facts Per piece with dip: about
- Sodium 158 mg
- Protein 2 g
- Calories 58.0
- Total fat 3 g
- Potassium 55 mg
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
