A healthy Halloween snack: Cheesy Bread Bones dipped in Marinara Blood! Simple, spooky, and delicious!
I didn’t have a great Friday. Blog was down. Saturday? It was so-so. Blog was still down most of the day and I decided it was a great time to do the grocery. We bought some halloween candies for Twinkle’s 4th month celebration which has a Halloween theme, of course! (what else?)
Typhoon Lando came and the instant the temperature dropped and the mood became gloomy, I felt lazy and all I wanted to do was sleep all day.
Whew! It felt like I slept all my Sunday and half my monday.
The coffee’s not helping too. I wonder why? I’m beginning to think even my coffee needed coffee this weekend.
So today, despite the fact that I don’t want to move, I pushed myself to make us a little something for merienda. I figured I needed an inspiration to jumpstart my brain so I can go back to work mode.
It’s a monday.. also a perfect time to get us into a Halloween-y mood. And so merienda was a bit creepy: Blood and Bones.
Don’t worry, this is not real blood and bones but uber Cheesy Bread with a Marinara Dipping Sauce … one of our comfort food!
Gone in 30 minutes! Ykaie piled it in a plate and then sprinkled extra extra mozzarella. Off it went in the microwave for a good 45 seconds. Cheese melted and it became extra gooey.. so so gooood with the chunky marinara!
Oh, we are definitely having a great start of the week! I’m loving THIS Monday.
- Pizza Dough, Use your favorite recipe or the recipe below.
- ½ cup grated parmesan cheese
- 1½ cup shredded mozzarella cheese
- 3 tbsp melted butter
- Marinara Sauce for dipping
- Line two baking pans with parchment paper and pre-heat your oven to 190°C (375°F).
- Knead in ¾ cup shredded mozzarella cheese into the dough.
- Divide your pizza dough into dough balls. For bigger bones, divide into 10 dough balls and 15 for smaller bones.
- Roll each ball into ropes with slightly bigger ends then use a scissor to cut each end and gently stretch mimicking the ends of the bones.
- Arrange into the baking pan at least 2 inches apart.
- Brush with melted butter and sprinkle with parmesan cheese. Bake for 15 minutes, then top with the remaining mozzarella cheese.
- Put back in the oven for 4 minutes or until cheese is melted.
- Serve with Marinara Sauce
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can diced tomato/ crushed tomato ( I used Doña Elena)
- 1 tsp dried basil
- 1 tsp ground oregano
- 1 tbsp sugar
- 2 tsp salt
- Sauté garlic in heated oil until brown
- Pour in diced tomato/ crushed tomato.
- Simmer for 30 seconds over low heat.
- Add basil, oregano, salt and sugar.
- Stir and simmer for a few seconds.
- Turn off heat and use as spaghetti sauce or dip.
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1¼ cups warm water
- 3⅓ cup all-purpose flour, sifted
- 2 tsp salt
- flour for dusting work surface
- 1 tbsp olive oil for greasing bowl
- In a bowl, dissolve yeast and sugar. Let it sit for 10 minutes until bubbly.
- In another large bowl, whisk together flour and salt and form a large well in the center.
- Pour in the yeast-sugar mixture.
- Using your bare hands,work the mixture together until fully incorporated. The dough will be slightly shaggy.
- Shape it into a ball and place into a greased bowl.
- Cover the dough with plastic wrap and a clean kitchen towel.
- Let rise at room temperature for 2 hours.
- After resting, dump the dough out onto a lightly floured work surface to keep it from being sticky.
- Roll into your desired pizza shape, put toppings, and bake into a 260ºC (500ºF) oven until golden brown.