Let’s Talk About These Cheesy Halloween Breadstick Bones
Okay, you know those recipes that look fancy but, honestly, they’re just a sneaky way to get cheese and carbs into your mouth? That’s exactly what these Cheesy Halloween Breadstick Bones with Marinara Blood for Dipping are all about. I started making them a few years ago for our big October movie night (the one where we somehow end up watching Hocus Pocus for the millionth time), and now my kids won’t let October pass without them. They’re goofy, a little spooky, and did I mention there’s cheese inside? Honestly, I’d eat these any time of year, but I guess bread bones in March would raise some eyebrows. Or maybe not—who’s judging? Oh, and last year my neighbor popped in unexpectedly and snagged three right off the tray... couldn’t even be mad, really.
Why I Keep Making These Every Halloween
I make these when I know I want minimal cleanup and maximum giggles around the table (plus, they’re perfect for nibbling while you carve pumpkins). My family goes crazy for these because, let’s face it, melty cheese wrapped in soft bread is basically a universal language. On nights when I’m feeling a bit lazy—or, you know, when someone’s grabbed the last can of pizza dough at the supermarket—I just use crescent roll dough. Works a treat. And if I’m honest, I’ve definitely had the sauce splatter everywhere and look more like a crime scene than "marinara blood"… but hey, that’s half the Halloween fun, right?
What You’ll Need (and What You Can Get Away With Swapping)
- 1 can refrigerated pizza dough (or crescent roll dough in a pinch—I do this all the time)
- About 1 cup shredded mozzarella cheese (I sometimes mix in a bit of cheddar for color; my grandmother always said "don’t mess with mozzarella," but honestly, live a little)
- 2 tablespoons melted butter (salted or unsalted, I’ve used both)
- ½ teaspoon garlic powder (or just a smashed clove if you’re feeling rustic)
- ½ teaspoon dried Italian seasoning (fresh herbs if you’ve got ‘em, but I rarely bother)
- 1 jar marinara sauce (Rao’s if I’m feeling fancy, Aldi’s if I’m not)
- Pinch of salt (optional, but it does wake up the flavor)
How to Make These Spooky Breadstick Bones
- Preheat your oven to 375°F (or whatever your dough package says, I go with the flow here). Line a baking sheet with parchment so you don’t have to scrape anything later.
- Unroll the pizza dough onto a lightly floured surface. If it’s super sticky, just dust it with a little more flour—don’t worry if it looks like a crime scene, it’s Halloween.
- Cut the dough into strips, about as wide as your finger. I use a pizza cutter, but a sharp knife works fine (just don’t use your good scissors; trust me, learned that the hard way).
- Sprinkle cheese down the center of each strip, then pinch the edges together to seal it up. It might ooze a bit, but honestly, that’s the fun part—and the messier, the more "authentic bone marrow" look you get, ha.
- Now, take each end and tie a little knot or pinch it out into a bulb shape—this is how you get that bone-y look. Don’t stress if they come out a little wonky; half mine look more like dog toys, but nobody cares once they’re baked and golden.
- Lay the bread bones onto your baking sheet, brush with melted butter, and sprinkle over the garlic powder and Italian seasoning. Give ‘em a bit of salt if you like.
- Bake for about 12-15 minutes until puffed up and golden brown. This is where I usually sneak a taste (just don’t burn your tongue, like I always do).
- Meanwhile, warm your marinara in a saucepan or the microwave. If you want it extra thick (for the whole “blood” effect), let it simmer a few minutes.
- Serve your breadstick bones with a bowl of marinara blood—and be prepared for sticky fingers and cheesy grins all around.
Notes I’ve Learned the Hard Way
- The bread bones don’t need to be perfect—actually, the weirder the shape, the spookier they look. My first batch legit looked like knobbly tree branches.
- Don’t overstuff with cheese or it’ll leak everywhere. Not the end of the world, but you’ll end up picking crispy cheese bits off the pan (which, to be fair, is also delicious).
- If your dough is too cold, it tears. Let it sit out 10 minutes and try again.
Variations I’ve Tried (With Mixed Results)
- I’ve used string cheese instead of shredded—works, but the texture is a bit weird. Shredded just melts better.
- Tried dusting with parmesan before baking; tasted great, but made the bones look a little less, well, bone-like. Still, not bad.
- Once I tried a sweet version with cinnamon sugar and cream cheese. Look, not my best idea. The kids were not impressed. But hey, live and learn.
If You Don’t Have Fancy Kitchen Gear, No Worries
- A pizza cutter is handy, but a regular knife is fine. (Just go slow, unless you fancy uneven bones, which, come to think of it... very Halloween-y.)
- Parchment paper is nice, but I’ve absolutely just greased my tray with butter when I ran out. Didn’t stick too badly.
How to Store Them (But They Rarely Last That Long!)
Honestly, these are best warm and fresh, but you can pop leftovers (if there are any) in an airtight container in the fridge. They’ll keep a day or two, and I think they taste better the next day after a quick zap in the microwave. But in my house, they never last more than a day—my husband is a midnight snacker.
How We Serve ‘Em (And Sometimes Get Silly With It)
We usually serve these straight out of the oven, all piled on a big wooden board with a bowl of "blood" in the center. Sometimes we add little plastic spiders for effect (just don’t let your uncle accidentally eat one, like that one time—long story). My youngest insists on dipping both ends at once, which is a mess but makes for great photos. On movie nights, I throw in some baby carrots and olives just so I can say there was a vegetable on the table.
My "Wish I Knew That" Pro Tips
- Don’t rush sealing the cheese inside. I once tried to do these in five minutes flat and, well, the cheese made a run for it. Still tasty, but not as gooey as I wanted.
- If your bread bones are browning too fast, tent them with foil. Or just eat the extra crispy ones (my brother swears they’re better that way).
Your Questions, Answered (Because I’ve Heard ‘Em All)
- Can I make these ahead? Sort of! You can shape and chill them in the fridge a few hours ahead, then bake when you’re ready. But honestly, I think they’re best fresh.
- What’s the best cheese for this? I usually stick to mozzarella, but if you’re feeling wild, pepper jack is great. Feta… not so much. Too crumbly, learned the hard way.
- Can I make these gluten-free? Yeah, grab a gluten-free pizza dough! I’ve tried the Bob’s Red Mill mix, and it was pretty bang on (though a bit stickier).
- Is the marinara really necessary? Strictly speaking, no, but what’s the point of spooky bread bones without a little blood? You could use ranch or even ketchup, I guess, but… not quite the same.
- Where do you get your sauce? Sometimes I splurge for Rao’s, and other times I use this homemade pizza sauce recipe from Budget Bytes; both work.
- Do I have to use parchment? Actually, I find it works better if I just grease the pan most times. Less faff.
If you’re looking for more Halloween snack ideas, check out this awesome roundup from Sally’s Baking Addiction. Anyway, let me know if you try these—just be warned: they disappear faster than you can say “trick or treat.”