Wicked Eats
While I was writing about Halloween treats, I came across this neat little snack.
WIth pepperoni and cheese, it’s hard not to like. These witch hats are pretty easy to assemble, too.
Witch Hats
Recipe adapted from Hormel.
8 ounces cream cheese, softened
1/3 cup freshly grated Parmesan cheese
3 tablespoons milk
2 8-ounce cans refrigerated crescent-roll dough
Slices of pepperoni
Dried rosemary, optional
1. Heat oven to 375 degrees. SMix cream cheese, 1/cheese and 3 T. milk until it reaches spreading consistency.
2. Separate dough into 15 perforated triangles. Spread each triangle with 2 tablespoons of cheese mixture. Place a few slices of pepperoni at triangles base and fold up dough to form hat brim. Sculpt point of hat; garnish with rosemary if desired.
3. Bake 11 to 13 minutes until lightly browned.
Makes 16 servings.
