Pizza Fingers With Blood Dip

By Rheanna Kish and The Test Kitchen

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Pizza Fingers With Blood Dip
Photography by Yvonne Duivenvoorden

This recipe makes 48 pieces with dip servings

Nutritional Info
Per piece with dip: about	-
cal	5858 cal
pro	2 g2g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	8 g8g carb
fibre	1 g1g fibre
chol	1 mg1mg chol
sodium	158 mg158mg sodium
potassium	55 mg55mg potassium
% RDI:	-
calcium	33 calcium
iron	44 iron
vit A	11 vit A
vit C	55 vit C
folate	88 folate

Prepared pizza dough makes quick work of these cheese-filled fingers. Use green or black olives, or a combination, for creepy rotten-looking fingernails. Let the dough rest for a few minutes between stretches and rolls to prevent it from shrinking.

Ingredients

3 tbsp olive oil 3 3tbsp tbspolive oil
1 small onion , finely diced1 1small onion, finely diced
2 cloves garlic , minced2 2cloves garlic, minced
1 bay leaf 1 1bay leafbay leaves
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 pkg (700 g) pizza dough 1 1pkg (700 g) pkg (700 g)pizza dough
3/4 cup grated parmesan cheese 3/4 3/4cup cupgrated parmesan cheese
24 green olives , halved24 24green olivegreen olives or black olives, halved

Preparation

In saucepan, heat 2 tbsp of the oil over medium heat; cook onion, garlic and bay leaf, stirring often, until onion is softened, about 5 minutes.

Stir in tomatoes, thyme, oregano, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Let cool for 5 minutes. Discard bay leaf.

In blender or food processor, purée tomato mixture just until almost smooth. Return to pan over medium heat; stir in parsley and cook for 2 minutes. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Warm before serving.)

Meanwhile, let dough stand at room temperature for 20 minutes. On lightly floured surface, stretch and roll dough into 14-inch (35 cm) square; sprinkle with cheese. Fold over one-third; fold opposite edge over top. Pinch seam to seal.

Cut crosswise into 24 strips. Roll each strip into 8-inch (20 cm) long breadstick; cut each in half. Arrange on parchment paper–lined baking sheets, stretching and squeezing in 2 spots to resemble knuckles.

Press olive half onto end of each finger for nails; brush dough with remaining oil.

Bake in 450°F (230°C) oven until light golden, about 12 minutes. Let cool for 5 minutes. Serve with sauce for dipping.

Source : Canadian Living Magazine: October 2011