Cheesy Zombie Fingers
A ghoulishly simple, made-from-scratch cheesy breadstick loaded with pesto sauce and mozzarella cheese.
Prep Time: 20 minutes (plus 20 minutes to rise) | Cook Time: 12 minutes | Total Time: 32 minutes (plus 20 minutes to rise) | Servings: 15
Ingredients:
- 1 cup warm water
- .25 ounce packet Baker's Corner Fast Rising Yeast
- ½ teaspoon Baker's Corner Granulated Sugar
- ½ cup Happy Farms Mozzarella Shredded Cheese
- ½ cup Priano Genovese Pesto Sauce, divided
- ¾ teaspoon Stonemill Iodized Salt
- 2 ½ cups Baker's Corner All Purpose Flour, plus additional for dusting
- 3 ounces Appleton Farms Sliced Prosciutto
- ½ cup Southern Grove Oven Roasted Salted Almonds
- 1 cup Simply Nature Organic Marinara Pasta Sauce
Directions:
- In a medium bowl, stir together water, yeast and sugar until dissolved. Stir in mozzarella, ¼ cup pesto and salt. Mix in flour until a dough forms.
- Turn dough out onto a floured surface. Knead for 2-3 minutes adding flour as needed.
- Place in a bowl, cover in plastic wrap and rise for 20 minutes in a warm place.
- Preheat oven to 425°.
- Tear off 1-inch pieces of dough and roll into skinny, finger-length shapes. Place on a parchment lined baking sheet 1-inch apart. Brush with remaining ¼ cup pesto.
- Bake for 10 to 12 minutes, until lightly browned. Remove from oven and cool to room temperature.
- Wrap each finger with slices of prosciutto and insert an almond into the top to look like a fingernails.
- Serve immediately with marinara sauce on the side.
Recipe Courtesy of Chef Linsey, ALDI Test Kitchen