Halloween Treat: A Pile of Cheesy Breadstick 'Bones'

Cheesy Breadstick Bones. Photo: Wendy Goodfriend
Cheesy Breadstick Bones. Photo: Wendy Goodfriend

Who doesn’t love gnawing on a big pile of bones? Well, probably many people unless we’re talking succulent BBQ ribs or a T-bone steak or if you are a dog. But this pile of breadstick bones can be appreciated by just about anyone, whether you are carnivorous or vegetarian! (If you are vegan, omit the cheese.)

Crunchy breadsticks are a great party snack, and you can make them as big or small as you like. The directions here will result in fairly good-sized bones. For a bigger party, just divide the dough into more pieces, up to 24 pieces, and then follow the directions.

Serve them on their own as part of a buffet, or with dips alongside. A bowl full of “blood” (marinara sauce) would be a great accompaniment for an even spookier effect. Bwah hahaha.

Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend
Cheesy Breadstick Bones ingredients. Photo: Wendy Goodfriend

Recipe: Cheesy Breadstick 'Bones'

Makes 12 bones

    Ingredients:
  • 1 lb your favorite pizza dough, purchased or homemade
  • Olive oil
  • Grated Parmesan cheese
    Instructions:
  1. Line 2 rimmed baking sheets with parchment paper.
  2. Divide the dough into 12 equal pieces (if you have a scale, it’s great if you can weigh them). Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous. Create a bone shape by tearing the ends in half and forming into knobs for bones. Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.
  3. Divide dough into 12 equal pieces. Photo: Wendy Goodfriend
    Divide dough into 12 equal pieces.
    Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.  Photo: Wendy Goodfriend
    Roll each piece into a rope about 6 to 8 inches long, leaving the ends more bulbous.
    Create a bone shape by tearing the ends in half and forming into knobs for bones. Photo: Wendy Goodfriend
    Create a bone shape by tearing the ends in half and forming into knobs for bones.
    Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare. Photo: Wendy Goodfriend
    Space the bones evenly on the baking sheets. Brush with a thin layer of olive oil, then sprinkle evenly with as much Parmesan as you dare.
  4. Cover loosely with plastic wrap and place in a warm, draft-free part of the kitchen. Let rise for about 30 minutes, or until puffy.
  5. While the bones are rising, position the rack in the center of the oven and preheat the oven to 425F. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Let cool slightly before serving.
  6. Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes. Photo: Wendy Goodfriend
    Bake the bones until golden brown, rotating the trays halfway through, 17 to 20 minutes.
    Let cool slightly before serving. Photo: Wendy Goodfriend
    Let cool slightly before serving. Photo: Wendy Goodfriend

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