I love fun themes and this is right up my wheel house! The creepier the better! Here’s another quick and easy appetizer you will love. It’s great for kids school lunches that will have them the talk of the table. My son had a blast making these and there’s really no right or wrong way to make them. We cut some a little longer than others to give you those different toe sizes. This will be an appetizer we’ll have for sure while carving up pumpkins this year.

Introducing The Unofficial Hocus Pocus Cookbook for Kids: 50 Fun and Easy Recipes for Tricks, Treats, and Spooky Eats Inspired by the Halloween Classic by Bridget Thoreson [ISBN: 9781646045457; $17.95; Ulysses Press; September 2023], a kid-friendly follow-up to the USA Today best-seller The Unofficial Hocus Pocus Cookbook (Ulysses Press, 2021).

This book has more than 50 recipes that are super fun and easy for all ages! If your family loves Halloween as much as mine does, you’ll love this book! I’ve got 2 more post with fun recipes from this book so stay tuned next week!

Dead Man’s Toes
(Adapted from The Unofficial Hocus Pocus Cookbook for Kids)

Printer Friendly Version

8 hot dogs
1 package Pillsbury crescent rolls

Homemade Mustard
½ cup dry ground yellow mustard
½ cup water
⅓ cup apple cider vinegar
1 teaspoon all-purpose flour
¾ teaspoon salt
¼ teaspoon ground turmeric
⅛ teaspoon garlic powder
⅛ teaspoon smoked paprika

Preheat the oven to 375 degrees F. Grease a cookie sheet or coat with nonstick spray.

Cut each hot dog in half crosswise to make 2 short hot dogs.

Open the crescent roll container and unroll the dough. Cut into 16 similar size triangles.

Roll each hot dog half with a crescent roll triangle so that the cut half of the hot dog is wrapped in the dough and the uncut half is sticking out.

Using a sharp pairing knife, make 2 to 3 thin, shallow slits on the top side of each hot dog right at the edge of the crescent roll dough. This will be the knuckle.

Cut a long half-oval out of the top of the hot dog at the uncut end, to look like a fingernail bed.

Place the hot dogs on the greased cookie sheet, cut side up, and bake for approximately 12 minutes.

While the hot dogs are baking, make the Homemade Mustard. Combine the mustard, water, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat. Whisk well as you bring the mixture to a boil. Let the mixture boil for 8 minutes, stirring to keep it from burning. Then remove from the stove top and let cool for 5 minutes.

Remove the hot dogs from the oven and use the mustard to “paint” the toenails of the hot dogs. Serve with extra mustard for dipping.

Transfer any unused mustard to a jar, seal and store in the refrigerator.

Disclaimer: 1 book was provided to me by Pacific & Court for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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