Just keeps going and going. *snort*
These little nibbles came about many years ago. I was going to a dinner club and then a Halloween party. Oy. Talk about a bag lady! I was making a quinoa salad for our Latin America themed night for the dinner party. Yup. This was 2001? I think? I was eating quinoa back then BEFORE it became a popular super food. It had onions, tomatoes, olives, a lemon vinaigrette. It was DELISH! There were no left overs.
Then I went to a Halloween party. It was a party with kids and was told it would be more kid friendly food than anything. I think it was the ONLY food, unless you counted alcohol as a food group. Which I didn't. There was hot dogs, mac n cheese with a bell pepper octopus, bean dip and chips, potato chips, cake, and cookies. Yeah. Dinner party. *snort*
Anyway, I searched and found a picture of these beauties and just decided to whip them up; my way, of course. At that time I was doing the whole low fat healthy eating type thing. So, it was reduced fat crescent rolls and turkey pepperoni. Actually, that's how I made them this time, too.
I don't know about you, but I like turkey pepperoni better than regular from the pouch. It's spicier, I think. I like my pepperoni spicy!! And it just so happens that there will the centers left over after making your crescent moons.
. So, it's a recipe with insta-nibbles while you're cooking. That's always a good thing, right? I've played with the idea of putting a sliver of string cheese in the brim of the hat before I roll it up. This was not the time. Now that I look at it, you could totally make a whole pizza like this. Maybe with some black moon olives? Mushroom trees? You could do a total pizza landscape!! Oh. Now I know what I'm doing next year.
These are so simple and quick to throw together. S and I got home form running errands Saturday. He didn't want a lunch, but I was hungry. What else is new. I threw these tasty gems together in about 30 minutes. One pan was a nice snack to tide us over until dinner. You could play with names for dipping sauce. Marinara can be vampire blood. Ranch dressing? Ghost snot? Nacho cheese sauce....is....um...goblin drool? Ew.
Of course, they're crescent rolls, so they don't really need a dipping sauce. They're all buttery, crispy goodness with cheese and pepperoni on top.
Please make sure to scroll down and view the other #SundaySupper Halloween inspired recipes.
Enjoy!
Witch Hats
Ingredients
- 8 ounces refrigerator crescent rolls
- 1/2 cup Parmesan cheese, grated
- 8 slices turkey pepperoni (Hormel)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper
- Preheat oven to 375.
- Unroll the crescent rolls and cut each in half creating triangles. Some will be uneven, but witch hats aren't all the same.
- Cut each slice of pepperoni into two crescent moon shapes.
- Roll the bottom of the triangle up to form the brim of the hat.
- Sprinkle each hat with Parmesan cheese, garlic powder, Italian seasoning, and crushed red pepper. Top with a crescent moon pepperoni piece.
- Place on a baking sheet covered in aluminum foil coated with cooking spray.
- Bake at 375 for 20 to 25 minutes or until golden brown.
- Serve with vampire blood (a.k.a. marinara) or ghost snot (a.k.a. Ranch dressing).
- Bloody Mary by La Cocina de Leslie
- Head Will Roll Cocktail by Noshing with The Nolands
- Wicked Sangria by The Messy Baker
- Snickers Fudge by I Run for Wine
- Halloween Pumpkin Chocolate Parfaits by Daily Dish Recipes
- White Chocolate Monster Munch by That Skinny Chick Can Bake
- Soft and Chewy Chocolate Candies by What Smells So Good?
- Candy Corn Puppy Chow by Pies and Plots
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- Candied Pumpkin (Calabaza en Tacha) by Magnolia Days
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- Jack Skellington Oreo Pops by Big Bear’s Wife
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- Frozen “Boo” Nana Pops by Momma’s Meals
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- Cinnamon Rolls à la Great Pumpkin by Ninja Baking
- Candy Corn Parfait by The Urban Mrs.
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- Caramel Surprise Witches’ hat Cupcakes by Hot Momma’s Kitchen Chaos
- Dark and Stormy Gingerbread by girlichef
- {flourless} Monster Cookie Dough Dip by Cupcakes & Kale Chips
- Monster and Mummy Cupcakes by Hip Foodie Mom
- Pumpkin Cut-out Cookies by Take A Bite Out Of Boca
- Candied Pumpkin Cheese Cake with Maple Cream by Vintage Kitchen Notes
- Easy Chocolate Pumpkin Cupcakes by The Dinner-Mom
- Zombie Cupcakes by Treats & Trinkets
- Shrek’s Dirty Q-tips by Shockingly Delicious
- Green Tomato Chilli by Jane’s Adventures in Dinner
- It’s the Great Stuffed Pumpkin by Bobbi’s Kozy Kitchen
- Mummy Calzone by Curious Cuisiniere
- Pumpkin Soup by Juanita’s Cocina
- Pizza Bones by Cindy’s Recipes and Writings
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Stew by Happy Baking Days
- Bloody Rice by Crazy Foodie Stunts
- Ghost Flatbread Pizzas by Family Foodie
- Witch Hats by A Kitchen Hoor’s Adventures
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