Description
A fun party platter featuring mummy hot dogs, pumpkin quesadillas, witch’s broomsticks, ghost cupcakes, monster apple bites, and candy-dipped pretzels—balanced for color, texture, and crowd appeal.
Ingredients
24 mini sausages
2 tubes crescent roll dough
Mustard or black sesame seeds, for eyes
8 flour tortillas
2 cups shredded cheese
1 cup cooked black beans, drained
6 sticks string cheese
24 pretzel sticks
6 chives, for tying
4 apples, cored and sliced
1/2 cup peanut butter or sunflower seed butter
1/2 cup mini marshmallows or sunflower seeds (teeth)
24 candy eyes
12 pretzel rods
1 1/2 cups candy melts (orange, purple, black)
1/3 cup Halloween sprinkles
12 chocolate cupcakes (store-bought or homemade)
2 cups white buttercream frosting
2 tbsp mini chocolate chips
Optional fillers: popcorn, grapes, crackers, candy corn
Instructions
1. Mummy Hot Dogs: Heat oven to 375°F/190°C. Wrap sausages with thin crescent dough strips, leaving gaps for eyes. Bake 12–14 minutes until golden. Add mustard or sesame seed eyes.
2. Pumpkin Quesadillas: Cut tortilla “pumpkins” with a cutter or knife. Fill with cheese and a few black beans; cook in a dry skillet 1–2 minutes per side until melted. Press bean bits into the top to make faces.
3. Witch’s Broomsticks: Cut string cheese into 2-inch pieces. Fringe one end with small cuts, insert a pretzel stick, and tie gently with a chive.
4. Candy-Dipped Pretzels: Melt candy melts per package. Dip pretzel rods, tap off excess, add sprinkles, and set on parchment to harden.
5. Monster Apple Bites: Spread peanut butter on apple slices. Add marshmallow or seed “teeth,” then stick on candy eyes.
6. Ghost Cupcakes: Pipe tall white frosting swirls on cupcakes. Add mini chocolate chips as eyes to make ghosts.
7. Assemble: Place a standout item at center (cupcakes or a cauldron bowl). Cluster savory and sweet items around, alternating colors. Fill gaps with popcorn, grapes, crackers, or candy corn for a full, festive look.
- Prep Time: 30 minutes
- Cook Time: 20 minutes