I had so much fun making (and eating) these spooky Halloween witch fingers. We don’t have kids in the house any more, so I don’t make too many Halloween treats. But we do love pizza and breadsticks, so these were just dinner shaped like fingers! I had seen a lot of different witch fingers on Pinterest, from cookies to bread sticks, so I wanted to try making my own.
I couldn’t decide if I wanted to use a lot of “blood” (pasta sauce) or just a little. So I made a nice variety to see which ones looked and tasted the best. The final winners were made with garlic butter, dabs of pizza sauce, vegan cheese, and black olives. Red sweet peppers make the best fingernails. Because of the garlic butter, these particular “fingers” were crunchy, had a good strong garlic taste, and had a better “finger” look.
To make the fingers, I used a pre-cooked pizza crust. I happened to use a crust made with basil in the dough, but a plain crust will work, too. If you buy a premade pizza crust, get the kind that isn’t just dough, but is made to be only reheated with toppings. You can also use a homemade pizza dough and bake it ahead, then cut out the fingers. These are baked just long enough to melt the cheese and brown the dough a little bit.
I used vegan sandwich cheese slices, then cut them into small, narrow strips, about 1 inch long. I placed these as “wrinkles” or “knuckles” on the fingers. You can use more or less of the vegan cheese and pre-shredded vegan cheeses would work great. For “warts” I sliced a few black olives, then cut each slice into quarters. I only dabbed pizza sauce here and there on the garlic butter ones, and I used the pizza sauce to apply the pepper fingernails. The fingernails do not extend past the ends of the fingers, so cut one end of each crust stick into a slight point on which to place the pepper.
All of the ingredients are negotiable on these! Your family can experiment and make your own scary fingers. Let me know if you make them!
You might also like these Halloween recipes:
Puffed Brown Rice Cereal Treats
Pumpkin Spice Latte Vegan Milk Shake
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
fingers
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- 3 small red sweet peppers or other colors such as orange & yellow
- 1 premade pizza crust cooked but not browned, not dough
- 1 clove garlic minced
- 2 tablespoons vegan butter amount needed may vary
- small pinch salt
- 2 slices vegan sandwich cheese sliced into small strips, or shredded vegan mozzarella
- 2 tablespoons pizza sauce jarred or homemade, amount needed may vary
- 4 black olives sliced, each slice quartered
Ingredients
|
|
- Preheat oven to 450° F.
- Seed and slice the sweet peppers, cutting them into about 1/2-inch strips. Cut the strips into pointy fingernails.
- Slice the pre-cooked pizza crust into wavy strips (to look like knuckles and gnarly fingers) about 1 inch wide. Cut the longer strips in half crosswise to make two fingers. On each finger, cut one end to a slight point, to hold the sweet pepper fingernail, added later. Place all fingers onto a baking sheet or pizza pan.
- To a cup or small bowl, add the minced garlic, butter and small pinch of salt and microwave 10 to 20 seconds to melt the butter. (Or heat in a small saucepan on low heat.) Stir to combine. Spoon the garlic butter liberally onto the pizza crust fingers.
- Using the strips of sliced vegan cheese, lay them crosswise and criss-crossed on the fingers to create wrinkles and knuckles.
- Using a small spoon, dab the pizza sauce in spots up and down each finger, using as much or little as you like. If you are making fingers covered in sauce, you will need slightly more pizza sauce.
- Add 2 or 3 pieces of black olive to each finger.
- Using the pizza sauce as "glue," dab a small bit on the back of each sweet pepper fingernail and place each on a finger.
- Bake for about 10 minutes. If needed, during the last two or three minutes of baking, set oven to broil or low broil. Do not leave the fingers in the broiling oven unattended! Remove from the oven when the cheese begins to bubble and the edges of the fingers begin to brown.
- Let cool slightly before serving. These will keep in the refrigerator for 3 to 4 days.
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