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cups grated parmesan cheese
bag Totino’s™ Pizza Rolls™ frozen pizza snacks (any variety)
jar prepared marinara sauce (or other red pasta sauce)
cup grated parmesan cheese
cup prepared black olive tapenade
Prepare frico ghosts: Preheat oven to 425°F. Spread grated parmesan into clumps about 1/4 inch thick on the pan/silpat. Bake until until the clumps have melted and are just turning brown at the edges. Remove from oven and cut the frico with a small ghost cookie cutter while still warm. A cherry tomato with a slit cut in the top forms a stand for each ghost.
Bake pizza rolls as directed. Pop the pepperoni in the oven for about 3 minutes to crisp it up as well, if desired.
Spread the marinara on a large platter. Sprinkle the cheese to form winding paths, overlay with the pepperoni.
Cut the very end off a few pizza rolls, place cut side down in the marinara to form headstones. Add the tapenade for freshly dug graves, and place the frico ghosts and parsley as desired.
More About This Recipe
- There are a lot of good Halloween centerpieces out there, but few you’d actually want to eat.I mean, sure, mist billowing out of a well-carved pumpkin looks impressive, but all you’re left with is dried out squash and a couple of burns from the dry ice. You need something vaguely creepy, vaguely easy, and, most importantly, very tasty. Stuffing lychees with blueberries to make delicately tropical eyeballs might work, however, these are a little more appealing to the adult partygoers than the kiddos.For this recipe you'll need to make your frico “ghosts”. (Frico is a baked grated cheese crisp - you probably last had frico as a fancy garnish on a Caesar salad.) To make the frico, spread finely grated parmesan into clumps about ¼ inch thick on a silpat, or a non-stick (and I mean really non-stick) baking sheet.Pop into the oven until the clumps have melted and are just turning brown at the edges. Remove a piece of the frico from pan (or silpat) with a spatula and, working quickly, use a small ghost-shaped cookie cutter to form your ghosts. “Quickly” is the key here, and small batches as well! The shapes must be cut while the cheese is still warm and pliable, or else the frico will shatter— but not to worry, if things cool down you can just slide the pan back into the oven briefly to warm the cheese for the next go. To form a stand for each little frico ghost, cut a slit in the rounded end of half a cherry tomato.After that, it’s all cosmetics. Spread a little tapenade in front of the pizza rolls to make the freshly dug graves, lay out your pepperoni with some parmesan to make a suitably winding, spooky path, and set up your frico ghosts.Add few sprigs of parsley (even the most barren cemeteries need some greenery), the bowl of remaining pizza rolls for dipping, and you’re set!
Spooky Graveyard Rolls
Can I start by saying that I LOVE to make some fun Halloween inspired foods? Even better when you can celebrate Hallowaiian with King’s Hawaiian Original Dinner Rolls.
My daughter I carved out some time to get creative and make a fun little dessert for our family that helped us celebrate Halloween with our Spooky Graveyard Rolls. My daughter LOVES to get in the kitchen with me. She’s already been asking me when we are going to carve pumpkins and eat all the seeds too.
I really enjoy that time with her, cooking and baking is something she’s loved since she was super little. Her life goal is to own her own bakery and donut truck. I say…go for it, girl. This mama will be your #1 customer. I really do hope she goes for it!
In the meantime, we are getting some practice by making a delicious Spooky Graveyard.
HOW TO MAKE A VEGGIE PIZZA
To make this gorgeous veggie pizza, you’ll need:
- Pillsbury crescent rolls
- Cream cheese
- Sour cream
- Packet dry ranch seasoning
- Red bell pepper
- Yellow bell pepper
- Red onion
- Shredded cheddar cheese
Ready to whip up this healthier version of a pizza? Let’s get going!
Before you start assembling anything, you’ll want to prep your vegetables by cleaning and dicing them up. It’s a great way to get things going while the oven preheats!
To prepare the crust, begin by placing the crescent rolls onto a greased jelly roll pan and gently start “spreading” them out.
Use your fingers to connect the “seams” together and create a solid sheet of dough.
While the crust bakes, you can start whipping up the ranch and cream cheese mixture. Using a stand or hand mixer, combine the cream cheese, sour cream and ranch seasoning until creamy and smooth.
Using a spatula, spread the mixture onto the cooled crust.
Now, you can start adding all of the veggies. It really doesn’t matter what order you place them onto the pizza.
Just start creating your masterpiece and finish with sprinkling on a cup of shredded cheese.
How pretty is this appetizer? It’s absolutely delicious, too!
The word coca—plural coques—comes from Dutch during the Carolingian Empire, and shares the same roots as the English "cake" and the German "Kuchen". [ citation needed ]
There are many diverse cocas, with four main varieties: sweet, savoury, closed and open. All of them use dough as the main ingredient, which is then decorated. This dough can be sweet or savoury. If it is sweet, eggs and sugar are added, and if it is savoury, yeast and salt. As regards the topping or filling, fish and vegetables are usual at the coast whilst inland they prefer fruit, nuts, cheese and meat.  Some cocas can be both sweet and savoury (typically mixing meat and fruit).
Coca is almost any kind of bread-based product. Its size can vary from 5 cm up to 1 metre. There are various presentations:
- the closed coca: a pie or pastry with filling.
- the open coca: the archetypical coca formed by a pastry base and a topping.
- the coca with a hole.
- the plain coca: a coca without any topping, because it is added during the course of the meal. Somewhat similar to Mexican tacos.
Amongst the lengthy list of varieties, the most common are:
- , a savoury coca with a variety of different ingredients, usually including sausage and vegetables, available generally. , from Mallorca and the Balearics. , a sweet coca most typical of Catalonia, eaten on La revetlla de Sant Joan, St John's Eve. , from the area around Valencia. , often called coca de llardons, bearing bacon and other meat products, typical of any mountainous area.
"Cocas are (. ) strongly linked with our country's traditions."  The coca is a dish common to rich and poor  and a basic part of Catalan cuisine.
In Catalonia, the coca has a direct relationship with the festa or holiday.  It is typical to buy or prepare cocas during holidays, especially during Easter (Pasqua), Christmas (Nadal) and St John's Eve (la revetlla de Sant Joan). Some cocas even have the names of saints and they are eaten on that saint's day (such as the Saint John's Coca, Coca de Sant Joan). Nonetheless, many eat them without any religious or festive reason, especially if we consider that in places like Italy, this dish doesn't carry any special significance. The Coca de Recapte obeys this logic exactly, since the "recapte" is a kind of picnic habitually taken out into the fields.
Coca, being the Catalan variety of a Mediterranean dish, has local counterparts all over the Mediterranean, especially in its savoury kind. Apart from Italy,  other countries also have similar cakes, pies and pastries. Four examples are the Algerian coca which is a variety of the Spanish coca, often presented as a closed square pizza filled with onions, red peppers, tomatoes, and spices, or shaped like empanadas which are from the same family as cocas Pissaladière from Provence the Lahmacun from Turkey and the Bouchée à la Reine from France, Belgium and Luxembourg, where it is one of the national dishes.  Similarly, sweet pies can be found all over Europe. The more specific King's cake (in Catalan, Tortell de Reis) is traditional in Occitania as well as in territories of Catalan culture as a part of the New Year holidays.
Totino’s™ Pizza Rolls™ Graveyard - Recipes
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Lay out 24 inches or so of parchment or wax paper on flat surface. Over very low heat in a large pan, melt butter and marshmallows. Add salt, stir until almost dissolved, then add sugar, stir until almost dissolved. Do not allow to boil.
Remove heat, not from heat source. Add vanilla and stir momentarily.
Pour in popped corn incrementally, stirring to bring ingredients up from bottom, adding popped corn until you are satisfied that the end product will be liberally covered (we don't want this to be dry).
Pull popped corn from the bottom, bringing up ingredients. Keeping over heat source with no heat on will help to keep ingredient flowing.
With your large mixing spoon, drop all mixed popped corn onto parchment or wax paper previously laid out. With another small section of paper, press down firmly to insure a solid bite when eating. Leave to set up (depending on temperature) until firm. If we wait too long, it will be more difficult to cut. You can use a pizza cutter or large knife to cut into desired shapes or size.
You can also roll ingredients into balls if you wish. Simply lay out as above, wait until semi firm, cut, then roll "bars" into balls.