Whatever type of round rolls you prefer
Whatever type of sandwich filling you like (tuna salad, egg salad, chicken salad, pb & j, meat & cheese, etc)
Yellow mustard (but ketchup or mayo could be used instead)
Not a very 'precise' recipe, but this one is just pretty self-explanatory. They are super quick to make and even the kids can help you! Just don't make too far in advance since the pretzels will get soggy eventually. Just slice the rolls in half, spread the bottom half of the roll with filling, add 8 pretzel sticks to each sandwich to form the spider legs, and top with the top half of the roll. Break pretzels in half and poke two halves (broken side down) into each roll to make the spider eyes and squeeze some mustard around each eye. (as you can see in my picture, I didn't finish this step before serving)
Again - a fun, easy recipe that even the kids can help with! Makes a perfect, quick dinner for Halloween night.
1 pkg. English muffins (6 count = 12 halves)
3/4 c. prepared pizza sauce (to be honest, I usually just buy some spaghetti sauce)
12 slices mozzarella cheese
24 black olive slices
Green bell pepper, chopped into 1/4" pieces
1. Preheat your oven's broiler
2. Split each English muffin and broil (tops only) until crisp and golden
3. Remove muffins from oven. Preheat oven to 350 degrees F.
4. Cut your mozzarella cheese slices into muffin-sized mummy bandages
5. Spread about a tablespoon of pizza sauce on each muffin half.
6. Top with cheese "bandages."
7. Place two black olive slices on each pizza for eyes. Give each eye a piece of green pepper for a pupil.
8. Bake about 10 minutes, until muffin is crisp and cheese is melted.
"Crescent Mummy Dogs"
1 can (8 oz) refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs (but you could do a mini version with cocktail sausages)
Mustard or ketchup, if desired
1 Heat oven to 375°F.
2 Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. 3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."