Printable Recipe: Baked Flesh Rolls Halloween Finger Food

Baked Flesh Rolls Halloween Finger Food

These little pizza flavored rolls are tasty, ultra easy to make and eat, and can be very creepy when you present them right. I either stick a label on them calling them "Baked Flesh Rolls" or "Fresh Sliced Arms." They look great presented on a Halloween table arrangement with things like severed body parts or a dripping blood tablecloth. Provide extra pizza sauce or green-tinged ranch dressing for dipping, if you like.

This is also a very versatile Halloween recipe. The original recipe calls for pepperoni and red pepper, but you can also do ham and pineapple, black olive and bacon, sausage and mushroom... whatever you like. If it's good on a pizza, it's great in these rolls.

Makes 2-3 dozen appetizers.

Ingredients:
1/2 small red pepper, minced
4 oz. pepperoni, minced
1/3 C. mozzarella cheese, grated
1/4 C. freshly grated parmesan cheese
1/4 C. pizza sauce
2 sheets frozen puff pastry, thawed

Instructions: 1. Preheat the oven to 400 degrees F (or 200 C). Line two baking sheets with parchment paper, or grease them.

2. In a small bowl, stir together the red pepper, pepperoni, mozzarella, and parmesan. This helps with even distribution.

3. Unfold your two sheets of puff pastry and smooth seams if needed.

4. With a small spoon or a brush, coat the surface of each sheet of puff pastry lightly with pizza sauce. At one edge of each pastry sheet, leave about an inch bare. This will help keep it together when you roll it up.

5. Sprinkle cheese mixture evenly over each pastry sheet.

6. Starting from the side without the plain (pizza-sauce-free) edge, roll your pastry up firmly but not too tightly.

7. When you get to the plain edge, apply a little water to the plain section and seal firmly against the roll.

8. Cut each roll into 1/2" slices with a very sharp or serrated knife. It can help to refrigerate the rolls a little while before slicing if the dough gets too soft.

9. Bake about 20 minutes, or until golden-brown.

Tip: Don't roll the centers too tight, or they center may not cook all the way. Firm but not tight is the rule!