Canola-Halloween-Finger-Food-recipe

Halloween Pizza Fingers

These zombie fingers come complete with crunchy Brazil nut nails and a marinara sauce for maximum gross factor. Kids will love your creativity. Tr-eww-ly delicious!

Prep Time

Servings

24 pizza fingers

Pizza Dough

1 cup whole-wheat flour (250 mL)

1 1/2 – 2 cups all-purpose flour (375-500 mL)

2 Tbsp wheat germ (30 mL)

1 pkg (7 g) quick rising instant yeast (1 pkg)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

1/4 tsp salt (1 mL)

Quick Pizza Sauce

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

3 cloves garlic, minced (3)

3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)

1/4 tsp red pepper flakes (1 mL)

1 can (28 oz/796 mL) crushed tomatoes (1 can)

1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)

Topping

24 Brazil nuts or nut of choice (24)

1 egg, beaten (1)

Pizza Dough

  1. Preheat oven to 450°F (230°C).
  2. In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, salt and yeast. Stir in warm water and canola oil.
  3. Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
  4. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
  5. Cut dough into two equal pieces. Roll 1/2 the dough into a rectangle. Cut into 12 long, thin rectangles. Bunch them up to make them look crooked. Add knobs of dough to create knuckles on a few pieces. Attach Brazil nut (or nut of choice) to the end as a fingernail. Repeat with the remaining 1/2 of the dough.
  6. In a small bowl, beat the egg. Brush each pizza finger with the beaten egg and bake for 10 minutes.
  7. Serve with pizza sauce for dipping.

Sauce

  1. Heat a large saucepan over medium-high heat. Add canola oil.
  2. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.

 

Ingredients

Pizza Dough

1 cup whole-wheat flour (250 mL)

1 1/2 – 2 cups all-purpose flour (375-500 mL)

2 Tbsp wheat germ (30 mL)

1 pkg (7 g) quick rising instant yeast (1 pkg)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

1/4 tsp salt (1 mL)

Quick Pizza Sauce

2 Tbsp canola oil (30 mL)

1 small onion, diced (1)

3 cloves garlic, minced (3)

3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)

1/4 tsp red pepper flakes (1 mL)

1 can (28 oz/796 mL) crushed tomatoes (1 can)

1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)

Topping

24 Brazil nuts or nut of choice (24)

1 egg, beaten (1)

Directions

Pizza Dough

  1. Preheat oven to 450°F (230°C).
  2. In a large bowl, mix whole-wheat flour, 1 cup (250 mL) all-purpose flour, salt and yeast. Stir in warm water and canola oil.
  3. Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
  4. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
  5. Cut dough into two equal pieces. Roll 1/2 the dough into a rectangle. Cut into 12 long, thin rectangles. Bunch them up to make them look crooked. Add knobs of dough to create knuckles on a few pieces. Attach Brazil nut (or nut of choice) to the end as a fingernail. Repeat with the remaining 1/2 of the dough.
  6. In a small bowl, beat the egg. Brush each pizza finger with the beaten egg and bake for 10 minutes.
  7. Serve with pizza sauce for dipping.

Sauce

  1. Heat a large saucepan over medium-high heat. Add canola oil.
  2. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, red pepper flakes, pepper and crushed tomatoes. Simmer sauce for 5-10 minutes.

 

Nutritional Analysis

Calories

105

Total Fat

4.7 g

Saturated Fat

0.8 g

Cholesterol

0 mg

Sodium

Carbohydrates

13.5 g

Fiber

2 g

Protein

3.1 g

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