Halloween Finger Sandwiches
Halloween Finger Sandwiches
By Laura Kurella |
October 26, 2018 10:00 pm
These go together in a snap and offer up a “finger-licking good taste!”
2 (8 ounce)
cans refrigerated Crescent Dinner Rolls
48
fully cooked cocktail smoked sausage links
1
red pepper, sweet or hot
1
Heat oven to 375 degrees F.
2
Separate each dough into 8 triangles. Cut each triangle lengthwise into thirds.
3
Place sausage on shortest side and roll to opposite points.
4
Bake on un-greased cookie sheet until golden brown, about 10 minutes.
5
Using a potato peeler, gouge the end of each sausage to create a nail bed then, using a paring knife, cut a piece of the pepper into a fingernail shape and place in the bed of the sausage to create a human-looking finger tip.
6
Serve hot or cold with your favorite condiments.
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.
More …
More
03 Oct
Trends October 3, 2022 2:30 pm
The flavors of fall used to be cinnamon and nutmeg, mingled periodically with sage, toasted pecan, and of course, pumpkin. Have no (…)
27 Sep
Recipes September 27, 2022 11:09 pm
Recipes plays a utilitarian role in Thanksgiving; we expect to have certain dishes — turkey, stuffing, cranberry sauce — as a matter (…)
20 Sep
Recipes September 20, 2022 1:17 pm
If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)
13 Sep
Reviews September 13, 2022 11:58 pm
For nearly 100 years, the star system has been a straightforward way to gauge how good a restaurant is: more is better. No confusion there. (…)
13 Sep
Recipes September 13, 2022 12:27 pm
“I love cod! I remember growing up fishing all around Auckland most weekends with my uncle or father. Very often fishing off the (…)
07 Sep
Trends September 7, 2022 9:26 pm
When you’re watching insanely addictive videos on TikTok, Instagram and Youtube, it’s easy to forget that a good deal of food TV is (…)
28 Aug
Recipes August 28, 2022 7:53 am
Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)
23 Aug
How To August 23, 2022 7:02 pm
The two words that appeal most to busy home cooks are: quick and easy. No surprise, then, that we see “quick and easy” listed as a recipe (…)
23 Aug
Trends August 23, 2022 10:00 am
Several years ago, when HBO was airing the final season of Game of Thrones (based on George R.R. Martin’s best-selling A Song of (…)
22 Aug
Recipes August 22, 2022 12:00 pm
These fantastic sugar and spice donut holes are perfect for passing around when you’re cooking for groups and/or planning long trips in (…)
More TFC
Comments