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Mouldy Bones with Gory Dip
Adapted from a special edition Pillsbury Halloween recipe booklet.
A grownup should move the baking sheet in and out of the oven for you.
311 g tube soft breadstick dough (for 8 breadsticks)
1 egg white
15 mL (1 tbsp) grated parmesan cheese
1-1/4 mL (1/4 tsp) dried basil leaves
250 to 350 mL (1 to 1-1/2 cups) tomato pasta sauce, to taste
Spray baking sheet with cooking spray.
Unroll dough. Separate at perforations into 8 pieces. Loosely tie knot at both ends of each breadstick.
Do not twist dough. Place dough "bones" on baking sheet, evenly spaced. In small bowl, lightly beat egg white with fork until frothy. Brush lightly on breadsticks. (Discard remaining egg white.)
Sprinkle dough with parmesan, then basil.
Bake in preheated 375F oven until brown, 12 to 14 minutes.
Heat sauce in microwave in heatproof container. Pour into bowl. Serve warm bones with sauce for dipping. Makes 8.
Susan Sampson is a food writer and editor for The Toronto Star.
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