Trying to get your kids involved in Halloween party recipes? Here at Bellisari’s we have created some easy and fun recipes for your Halloween get together that you can do with your kids, grandkids or even on your own.
Halloween Bats & Cats Crackers
1/4 cup grated Parmesan
2 teaspoons paprika
All-purpose flour, for work surface
1 sheet frozen puff pastry thawed
2 tablespoons heavy cream
3 tablespoons poppy seeds
Preheat oven to 425 degrees. Combine Parmesan and paprika. On a floured surface, roll out puff pastry 1/8-inch-thick and lightly brush with cream. Sprinkle Parmesan-paprika on one-third of the pastry, then sprinkle poppy seeds over another third, leave remaining third plain. With cookie cutters, cut out cat and bat shapes.
Transfer to a parchment-lined rimmed baking sheet, then cover with more parchment and another baking sheet (this will keep pastry from puffing). Bake until golden, 12 to 15 minutes. Remove top sheet and parchment and let crackers cool completely on sheet. Serve with a side of Bellisari’s Blue Cheese, Honey & Shallot Spread with a poppy seed garnish.
1 13.8 oz of refrigerated pizza dough
½ cup of grated parmesan cheese
½ cup feathered parmesan cheese
1 egg for egg wash + one teaspoon of water
1 small can of sliced olives
Unroll the tube of refrigerated pizza dough; cut into 12 strips on the long side and roll each into 12-inch ropes, tapering one end to create the tail and flattening the other end to create the head. Wrap each rope in a spiral around a greased 10 ½-inch chopstick. In a small bowl, beat the egg and water, then brush onto the surface of the dough. Brush the dough with the egg wash and sprinkle with both cheeses. Cut black olives into small triangles and place on the head of each snake to make the eyes.
Bake on two parchment paper-lined baking sheets at 350°F until golden brown, 15 to 18 mins. Cool 3 mins. before carefully removing chopsticks. Serve with warmed Bellisari’s Calabrian & Sweet Tomato Fennel Spread.
Saigon Deviled Eggs
1/4 cup mayonnaise
1 tablespoon Bellisari’s Saigon Sauce
1/8 teaspoon salt
Freshly ground black pepper
1 Large Red Bell Pepper Sliced into ¾ length pieces for Devil Ears
Paprika, for garnish
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, Bellisari’s Saigon Sauce, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Carefully put the red bell pepper devil ears on each side of the egg and sprinkle with paprika and serve.