Crunchy Halloween Mummies Recipes

Steps:

• Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece.
• Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge.
• Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies' eyes.

Steps:

• Place cream cheese in resealable food-storage plastic bag. Cut 1/2 inch off 1 corner. Pipe about 1 tablespoon into each celery piece. Cut ham slices lengthwise into 16 pieces. Cut pieces crosswise into 1 inch pieces. Place about 12 ham pieces over cream cheese to look like "bandages;" use tip of knife to tuck in ends of ham along celery edge. Cut cranberries into 40 pieces. Place pieces between "bandages" for mummies' eyes.

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
• Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
• Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
• While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies' eyes.
• Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and "glue" it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.

Steps:

• Heat oven to 375°F. Wrap each potato in foil. Bake about 1 hour or until fork-tender. Let stand 10 to 15 minutes or until easy to handle.
• Meanwhile, in medium saucepan, cook meatballs and pasta sauce over medium-high heat 5 to 7 minutes or until meatballs are hot, stirring frequently.
• Cut each potato in half lengthwise. With spoon, scoop out pulp from each potato, leaving 1/4-inch shell. Discard pulp or reserve for another use.
• Place 2 meatballs and about 2 tablespoons sauce in each potato half; place on ungreased 15x10x1-inch pan. Cut cheese into 1/4-inch wide slices. Arrange cheese slices over meatball filling crossing back and forth to completely cover and resemble "bandages;" tuck ends inside potatoes.
• Bake about 2 minutes or just until cheese softens; do not melt. Place 2 olives on end of each potato to resemble eyes; place 2 pickle pieces at opposite end to resemble feet.