Halloween Pizza Fingers

Name: Halloween Pizza Fingers
Ingredients: 1 cup whole-wheat flour (250 mL); 1 1/2 – 2 cups all-purpose flour (375-500 mL); 2 Tbsp wheat germ (30 mL); 1-(7 g) package quick rising instant yeast; 1 cup warm water (250 mL); 1 Tbsp canola oil (15 mL); 1/4 tsp salt (1 mL); 2 Tbsp canola oil (30 mL); 1 small onion, diced; 3 cloves garlic, minced; 3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL); 1/4 tsp red pepper flakes (1 mL); 1 can (28 oz/796 mL) crushed tomatoes (1 can); 1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL); 24 Brazil nuts or nut of choice; 1 egg, beaten

hellocanola.ca

These zombie fingers come complete with crunchy Brazil nut nails and a marinara sauce for maximum gross factor. Kids will love your creativity. Tr-eww-ly delicious!

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Cooking tools:

Pastry brush
Rolling pin
Oven
Stove
Mixing bowl
Measuring cup
Measuring spoon
Chef's knife
Cutting board
Baking sheet
Saucepan
Wooden spoon
Can opener
Whisk

Ingredients

1 cup whole-wheat flour (250 mL)
1 1/2 – 2 cups all-purpose flour (375-500 mL)
2 Tbsp wheat germ (30 mL)
1-(7 g) package quick rising instant yeast
1 cup warm water (250 mL)
1 Tbsp canola oil (15 mL)
1/4 tsp salt (1 mL)
2 Tbsp canola oil (30 mL)
1 small onion, diced
3 cloves garlic, minced
3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)
1/4 tsp red pepper flakes (1 mL)
1 can (28 oz/796 mL) crushed tomatoes (1 can)
1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)
24 Brazil nuts or nut of choice
1 egg, beaten