Make these nut-free with sunflower butter and carrot fangs
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MINI MUMMY HOT DOGS
PREP TIME 10 MIN. – COOK TIME 12 MIN. READY IN 25 MIN. – SERVINGS 8
1 (8 oz) pkg crescent rolls Flour for dusting 1 (14 oz) pkg mini hot dogs
1 large egg 1 tbsp yellow mustard
STEP 1 Preheat the oven to 375°F. Unroll the dough on a work surface dusted with flour. Press the dough together along the seams to form one large sheet. Cut into thin strips. STEP 2 Wrap 1 strip of dough around each hot dog, stretching dough slightly to look like bandages. Leave a small space exposed at the top for the face. Place on ungreased baking sheet. In a small bowl, whisk the egg and brush egg wash onto the dough. STEP 3 Bake 10–12 min. until golden brown. Use a toothpick to make mustard eyes.
PER SERVING: 258 CALORIES, 18G FAT, 8G SATURATED FAT, 72MG CHOLESTEROL, 566MG SODIUM, 13G CARBOHYDRATE, 1G FIBER, 3G SUGAR, 10G PROTEIN
VAMPIRE APPLES
PREP TIME 15 MIN. – COOK TIME 0 MIN. READY IN 15 MIN. – SERVINGS 12
3 large Granny Smith apples 3/4 cup almond butter 1 ½ cups mini marshmallows
¼ cup slivered blanched almonds 3 tbsp lemon juice
STEP 1 Quarter the apples from stem to bottom. Turn each apple quarter sideways and cut large wedge out to form open mouth.
STEP 2 Spread 1 tbsp almond butter inside “mouth” and line with mini marshmallows to form 1 row of teeth and insert almonds for fangs. Repeat with remaining apples, almond butter, mini marshmallows, and almonds. STEP 3 If not serving immediately, brush cut sides of apples with the lemon juice to prevent browning for up to 1 hour.
PER SERVING: 161 CALORIES, 11G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 43MG SODIUM, 15G CARBOHYDRATE, 3G FIBER, 10G SUGAR, 4G PROTEIN
SAVORYONLINE.COM OCTOBER/NOVEMBER 2021 71
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