Source: Pillsbury Halloween recipe book & Pillsbury website

Want to make something creative, scary, and oh so yummy?
Well, here are a bunch of great recipes!

Halloweenies with Mustard Dip
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
44 cocktail-size smoked link sausages (from 1-lb package)

Directions:
1. Heat oven to 375°F. Cover two 15×10x1-inch pans with cooking parchment paper
2. On work surface, roll dough sheet out to a 14×11-inch rectangle. Cut vertically to make two 11×7-inch rectangles. Cut crosswise into total of 44 (7×1/2-inch) strips. Pat sausages dry with paper towels.
3. Wrap 1 strip of dough around each sausage to look like a little mummie; press firmly at each end to secure. Place on cookie sheet 2 inches apart for even browning.
4. Bake 15 to 20 minutes or until golden brown. Meanwhile, in a small bowl, mix mustard and oregano. Serve sausages warm with mustard dip.

Instead of using a refrigerated flaky dough sheet, try rolling these little weenies in puff pastry.
Tip: Short on time? Skip making the dip and serve with ketchup and/or regular mustard.

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Chicken Mummy
Ever meet a mummy with great taste? Try this one! His pizza-crust “bandages” wrap around deli chicken, ham, and cheese for a finger food that will be a Halloween hit!

Ingredients:
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 tablespoons garlic-and-herbs spreadable cheese (from 6.5-oz container)
4 oz thinly sliced cooked deli ham
1 jar (7 oz) roasted red bell peppers, drained on paper towel
6 oz thinly sliced cooked deli chicken
4 slices (2.7 oz) thinly sliced provolone cheese
1 egg
1 teaspoon grated Parmesan cheese
Sliced ripe olives, if desired

Directions:
1. Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough onto cookie sheet; stretch and very lightly press 1 short side of rectangle to about 11 inches wide. Stretch to length of 14 inches. Form shape that is nearly triangular, pressing in sides so small end measures 6 inches across.
2. Spread garlic-and-herbs cheese in a 3-inch-wide strip lengthwise down center of triangle to within 1/2 inch of each end.
3. From the wide end, mark dough 3 inches down from center on both sides of cheese strip. At that point, layer 2/3 of ham, peppers, chicken and provolone cheese on garlic-and-herbs cheese to 6-inch end. Starting at corners of wide end, using scissors or sharp knife, make cuts (see diagram) at an angle 1 inch apart down long sides of dough to within 1/2 inch of filling. To form head at wide end, place remaining 1/3 of filling ingredients, ending with a bell pepper, in circular pile over cheese spread, leaving 1/2 inch space from body filling. Fold and shape 3-inch section of dough over filling to make rounded head, leaving opening for eyes, exposing the bell pepper. Starting at the mummy’s neck, alternately cross remaining strips over filling; folding bottom 1/2 inch up before crossing last 2 strips.
4. In a small bowl, beat thg egg. Brush over dough. Sprinkle Parmesan cheese on top.
5. Bake 15 to 20 minutes or until deep golden brown. Place olives between “bandages” for mummy’s eyes. Cut into slices.

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Breadstick Bones

Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.

Ingredients:
1 can (7 oz) Pillsbury® refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated

Directions:
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
3. Bake 12 to 14 minutes or until golden brown. Serve warm “bones” with warm pizza sauce for dipping.

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Toad’s Eye Soup with Witches’ Broom Breadsticks
For a ghoulishly good presentation, serve soup in a hollowed-out pumpkin at your Halloween party!

Ingredients:
Soup
3 1/2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup acini di pepe pasta
1 package (12 oz) frozen Italian-style meatballs (about 24 meatballs), thawed and quartered
2 cups fresh baby spinach leaves
1/2 cup preshredded carrots
Witch’s Broom Breadsticks
1 can (8 oz) Pillsbury® refrigerated garlic breadsticks

Directions:
1. Heat oven to 350°F. Grease large cookie sheet.
2. In 3-quart saucepan, heat chicken broth to boiling over high heat. Add pasta. Reduce heat; simmer about 12 minutes or until tender.
3. Meanwhile, make Witch’s Broom Breadsticks. Remove breadstick dough from can and separate dough at perforations. Fold each strip of dough in half, end to end. Cut two 1 1/2-inch slits in open ends of folded dough with kitchen scissors. Twist dough 2 times. Place on cookie sheet, slightly spreading end of broom. Repeat with remaining dough.
4. Bake 10 to 14 minutes or until golden brown. Add meatballs, spinach and carrots to soup; simmer about 1 minute or until spinach is wilted. Serve broom breadsticks with soup.

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Bat and Cat Cookies
Talk about easy! Just use purchased frosting to decorate cookies made from refrigerated dough! The colorful and imaginative treats will be the hit of the Halloween bash.

Ingredients:
1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
1 container (1 lb) vanilla creamy ready-to-spread frosting
Orange gel food color
Black string licorice
32 green miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) black decorating gel
24 miniature semisweet chocolate chips

Directions:
1. Heat oven to 350°F. Make and cool cookies as directed.
2. Remove 1/2 cup of frosting; tint remaining frosting with orange gel food color. Frost 8 cookies with white frosting. Frost 8 cookies with orange frosting. Place remaining orange frosting in food-storage plastic bag, and cut small hole in 1 corner.
3. For bats, use white-frosted cookies. Place 1-inch spiral of string licorice in center of each cookie for body. Pipe wings on sides of body with orange frosting. For eyes, attach 2 green baking bits onto body of each with frosting; squeeze a dot of black decorating gel in middle of each eye. Place 2 miniature chocolate chips on each for ears.
4. For cats, use orange-frosted cookies. Unroll and separate string licorice; place pieces of string licorice on cookies to look like ears and whiskers. Attach 2 green baking bits to each for eyes and 1 miniature chocolate chip for nose.

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Spooky Shepherd’s Pie
Whip up some ghoulishly good fun with instant mashed ‘ghost’ potatoes that top a deliciously rich ground beef and vegetable casserole.

Ingredients:
1 lb. lean ground beef
1 medium onion, coarsely chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 (12-oz.) jar home-style beef gravy
1 3/4 cups water
2 tablespoons margarine or butter
1/4 teaspoon garlic powder
1/2 cup milk
2 1/4 cups instant mashed potatoes
1/4 cup grated Parmesan cheese
1 egg, slightly beaten

Directions:
1. Heat oven to 375°F. Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2. Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3. Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4. Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

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Witch’s Finger Sandwiches
Served warm or cold, you can literally “point fingers” at family and friends with these easy sandwiches!

Ingredients:
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
6 small slices pepperoni
12 (2/3-oz.) slices American pasteurized process cheese food
3/4 cup finely shredded lettuce

Directions:
1. Heat oven to 375°F. Separate dough into 12 strips. Place flat on ungreased cookie sheet; do not twist. With sharp knife or kitchen scissors, cut 2 small triangles from one end of each dough strip to form a point that resembles a fingertip. Lightly score breadsticks in center to resemble knuckles.
2. Cut each pepperoni slice into 2 pointed ovals to resemble 2 fingernails. Place 1 pepperoni piece on each breadstick.
3. Bake at 375°F for 13 to 15 minutes or until golden brown. If necessary, reapply “fingernails” with small dot of ketchup.
4. Split each breadstick. Cut each cheese slice into strips and place in breadstick, overlapping strips. Top each with lettuce. If desired, serve with mustard, mayonnaise or ketchup. Serve warm or cold.

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Frightfully Easy Ghost Cookies

Ingredients:
12 oz. vanilla-flavored candy coating, cut into pieces
1 (1-lb.) pkg. peanut butter-filled sandwich cookies
64 miniature chocolate chips (4 teaspoons)

Directions:
1. In small saucepan, melt candy coating over low heat, stirring constantly until smooth.
2. Line cookie sheets with waxed paper. Holding cookie with tongs, dip entire top and side of each cookie into melted coating, letting excess drip off. Lay flat, coated side up, on waxed-paper-lined cookie sheets. Place 2 chocolate chips in coating to form eyes. Let stand about 10 minutes until set.

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By: BabiiBunnie