“Bones & Blood” Breadsticks – Spooky Fun with Marinara Dip
So, Here’s the Story Behind My Spook-tacular Breadsticks
Let me just say, these “Bones & Blood” Breadsticks really started as a halfway-serious attempt to impress my neighbor’s kids on Halloween—they’re tough critics, honestly harder to please than my Aunt Beryl. Anyway, I made these once thinking they’d either be a total Pinterest fail or… well, maybe edible. Turns out, they’re now the thing everyone expects from me every October, which, sure, is slightly stressful but also extra fun. Also, is there anything better than breadsticks and marinara? Not in this house. Oh, and don’t judge if half the ‘bones’ end up looking like oddly shaped trees or something… that’s half the charm!
Why You’ll Love This (Or At Least, Why I Do)
I whip these up when I want kids—and okay, adults too—to get wide-eyed at the table. My family goes bonkers for them, even when I get lazy and skip the fancy shaping. (And, confession, I sometimes just make them extra garlicky and call it a day!) They’re also the only breadsticks I can get my son to actually dip in sauce instead of just eating plain. And if you’ve ever tried making bone shapes from dough, you know it looks a little odd at first. But honestly, that’s part of the fun; we laugh way more than we probably should, and the pics are always a riot.
What You’ll Need (Plus the Usual Last-Minute Swaps)
- 1 pound pizza dough (store-bought totally works, though Sally’s Baking Addiction has a great homemade version if you’re feeling ambitious)
- 2 tablespoons unsalted butter, melted
I’ve used olive oil in a pinch—decent but a little different - 2 cloves garlic, minced (sometimes I use pre-chopped garlic from a jar; nobody’s perfect!)
- 1 teaspoon Italian seasoning (my grandmother swore by McCormick, but I grab whatever’s on sale… no difference, honestly)
- 1/2 cup freshly grated parmesan, optional (I just use the shaker cheese if that’s all I’ve got)
- 1 cup marinara sauce, warmed
Prego, homemade, Rao’s—whatever, just go with your gut here - Parchment paper and a baking sheet (aluminum foil is fine if you’re out)
How To Make These “Bones” (Wobbly Shapes Welcome)
- Preheat your oven to 400°F (about 200°C). Actually, I always forget and end up impatiently waiting for it to warm up when I should be shaping dough.
- Line a baking sheet with parchment. You could skip it and just grease like crazy, but why risk a sticky disaster?
- On a lightly (or, okay, heavily if you’re me and prone to sticky dough) floured surface, cut your pizza dough into about 12 even strips. Give or take. Roll each piece into a rope, then tie a loose knot at each end. If they look like dog bones, you nailed it; if not, well, they’re “spooky.”
- Arrange on your sheet, leaving a wee bit of space so they don’t meld into one giant Franken-bone. Brush generously with the melted butter mixed with garlic and Italian seasoning. This is where I always sneak a tiny bite—totally raw and probably not great, but so garlicky I can’t resist.
- Dust with parmesan if you’re using it. Or don’t. I honestly forget half the time.
- Bake for 15 to 18 minutes, until they’re lightly golden and the ends have puffed into uneven, freaky, delightful ‘bones.’
- Warm up the marinara—30 seconds in the microwave usually does it, but stir so you don’t get volcanic blobs.
- Serve breadsticks in a pile, with the “blood” (sauce) on the side. Laugh at your most ridiculous shapes. Eat far too many.
Random Notes That Might Save You a Headache
- Knotting the bones loosely works way better than tight knots; learned that the hard way (they bake weird otherwise).
- I find that store-bought dough works just as well as homemade, and no one’s ever complained—but if you’re a bread snob, go wild.
- FYI, pizza dough can turn sort of stretchy and REBELLIOUS if too cold—let it warm up a bit!
Variations I’ve Tried (Some Winners, Some… Well)
- Adding a tiny squeeze of sriracha to the butter is delicious if you like a kick; my daughter said “never again,” though.
- You can do this with biscuit dough in a pinch; the texture’s different but nobody seemed to mind. But once I tried croissant dough… let’s just say it puffed into amorphous puffy clouds. Not worth it.
- Once I subbed pesto for the butter—tasty, but turned the bones green. Very zombie… maybe better for a different holiday?
What If You Don’t Have a Rolling Pin? (Me, Half the Time)
Honestly, just use a wine bottle, an empty jar, or even your hands. No fancy kit needed—it’s not like we’re producing at a bakery here.
Storing the Leftovers (If There Are Any)
Pop them in an airtight container. They’ll keep a day or two really, though honestly, in my house it never lasts more than a day because midnight snacking happens (no shame). I think they taste even better the next day, a little softer, but that might just be me.
How I Like To Serve It (And a Little Family Ritual)
We pile these on a big platter, put the marinara in a bowl in the center, and let everyone dip their ‘bones.’ Sometimes I heat up a little extra sauce and, on a whim, throw in chopped basil—smells like heaven. On Halloween itself, we set them on a “graveyard” tray with olive ‘eyeballs’ for extra giggles. Here’s a goofy idea: sticking in a few “bone” breadsticks into a pumpkin like they’re arms. Kids love it.
Hard-Earned Pro Tips I Really Should Follow Myself
- Don’t rush the shaping or you get weird lumps—trust me, I once did them all in 5 minutes and ended up with what can only be described as ‘bread blobs.’
- Check the bottoms—my oven likes to brown things fast. If yours does too, maybe shuffle the tray higher or cover with foil for the last few minutes.
- Oh, and honestly, mess is part of the fun. I used to stress about flour everywhere, but now I just ignore it till later. Much happier.
FAQs from Folks Who’ve Actually Asked (Spoiler: Some Funny Ones)
- Can I use gluten-free dough?
- Sure thing—just watch out because it’s a bit less pliable, but honestly, the wonky shapes are kind of perfect for Halloween. I like King Arthur’s GF crust if you need a recipe.
- What if my bones spread too much?
- Yeah, they sometimes do that. That’s why tying loose knots helps, and don’t go crazy with the butter before baking—add more after if you want.
- Can I freeze these?
- Actually, yes! But reheat from frozen instead of thawing—or they get a bit chewy, and not in a good way.
- My marinara tastes bland. Help?
- Oh, friend, sometimes I just dump in chili flakes or garlic powder. Or stir in a spoonful of pesto. It’s not cheating if no one’s watching!
Achoo! Sorry, flour dust gets everywhere. Anyway, hope you give these a go—just have fun with it, let the shapes stay a bit wild, and dig in. If you want more slightly ridiculous Halloween recipes, Delish has a ton to try out.
Ingredients
- 1 can (13.8 oz) refrigerated pizza dough
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon coarse sea salt
- 1 1/2 cups marinara sauce
- Olive oil spray, for baking sheet
Instructions
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1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray with olive oil.
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2Unroll the refrigerated pizza dough onto a lightly floured surface. Slice dough into 8 equal strips.
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3Shape each strip to form a bone by tying a loose knot at both ends and gently stretching the center.
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4Place bone-shaped breadsticks on the prepared baking sheet. Brush with melted butter, then sprinkle with garlic powder, Italian seasoning, Parmesan, and sea salt.
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5Bake for 12-15 minutes or until breadsticks are golden brown and puffed.
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6Warm the marinara sauce in a small saucepan. Serve breadsticks hot with ‘bloody’ marinara dip.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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