Description
A spooky Halloween twist on classic pigs in a blanket! These easy 4-ingredient ghost sausage bites are made with crescent dough, sausage, and cheese, and they’re so fun to make with your toddler. Perfect for a Halloween snack, lunch, or dinner!
Ingredients
Scale
- 3 fully cooked breakfast sausages, cut in half lengthwise (you'll use half a sausage per ghost)
- 1 can crescent roll dough
- 1/3 cup shredded cheese
- 1 egg, for egg wash
- Optional: black olives, sliced into circles for mouths
- Optional: candy eyeballs
Equipment:
- Ghost cookie cutter
- Baking sheet
- Parchment paper
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the crescent dough and press the seams together to form one smooth sheet. Cut out 10 to 12 ghost shapes using your ghost cookie cutter. (The exact number depends on how big your cookie cutter is!)
- Place 5 to 6 ghost shapes in a single layer on the parchment paper. These are your bottoms.
- Top each ghost with half a sausage and a sprinkle of cheese.
- Place another ghost shape on top of each and press the seams closed firmly with your fingers all the way around.
- Lightly beat the egg with a fork in a small bowl and brush it over the top of each ghost.
- If using olives for the mouths, press a small olive circle firmly into the dough before baking. You can add olive eyes now too. If using candy eyes, do NOT add them before baking!
- Bake for 12 to 15 minutes, until golden and puffed.
- Let cool slightly. If using candy eyes, press them on now, using a little melted cheese or ketchup to help them stick.
- Serve with ketchup for a fun toddler snack, lunch, or dinner!
Notes
- Candy eyes will melt if baked, so always add them after baking.
- These are a fun recipe to make with toddlers, let them cut out the ghost shapes, sprinkle the cheese, and place the olive mouths!
- Store cooled ghosts in an airtight container in the fridge for up to 3 days, or freeze after baking and reheat at 350°F.
