Jack Skellington’s Breadstick Bones

Directions

Preheat an oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

Lightly flour a work surface and divide the dough into 16 equal pieces. Roll each piece into an 8-inch (20-cm) rope, making the ends slightly thicker than the center. Using a sharp knife, cut two 1-inch (2.5-cm) slits into each end of the rope to form a “V” shape, then gently separate the cut sections to create two small “knobs” on each end. Use your fingers to round and smooth these knobs into ball shapes, forming the ends of the bones.

Transfer the bones onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart.

In a small bowl, whisk together the melted butter with the garlic powder and 1/2 tsp. kosher salt. Generously brush the melted butter on top of the bones then sprinkle them with the grated Parmesan cheese.

Bake the breadsticks until they are pale golden brown and cooked through, 12 to 15 minutes. Rotate the baking sheets top to bottom and bottom to top at the halfway point to ensure even browning.

Remove the breadsticks from the oven and serve them with marinara sauce for dipping. Makes 8 breadsticks.


Recipe courtesy of Kelly Senyei, founder of Just a Taste and host of The Sports & Forks Podcast