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Cheesy Zombie Fingers

Cheesy Zombie Fingers are a must-have for any Halloween party. These creepy breadsticks are wrapped in prosciutto "skin" with almond "fingernails," giving them an eerie, zombie-like appearance. Kids will love dipping them into marinara "blood" sauce for that extra spooky touch. The chewy, cheesy breadstick paired with the salty prosciutto and crunchy almond makes for an exciting mix of flavors and textures. Perfect for entertaining little monsters or adding some frightful fun to your party!

Their interactive, playful nature makes these Cheesy Zombie Fingers great for Halloween. Each "finger" feels like a prop straight out of a spooky story, adding a fun, hands-on experience to the appetizer table. The combination of chewy dough, the melt-in-your-mouth prosciutto and the crunch of the almond creates a mix of textures that keeps every bite exciting. The marinara dipping sauce gives the perfect "gross-out" factor while delivering a classic, familiar flavor everyone enjoys. This Cheesy Zombie Fingers recipe will be a tasty appetizer everyone will rave about at your Halloween party.

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:

  1. 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.
  2. Turn dough out onto a floured surface. Knead for 2-3 minutes adding flour as needed.
  3. Place in a bowl, cover in plastic wrap and rise for 20 minutes in a warm place.
  4. Preheat oven to 425°.
  5. 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.
  6. Bake for 10 to 12 minutes, until lightly browned. Remove from oven and cool to room temperature.
  7. Wrap each finger with slices of prosciutto and insert an almond into the top to look like a fingernails.
  8. Serve immediately with marinara sauce on the side.  

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen