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Witch Hat Dippers
Witch Hat Dippers
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Cheesy mushroom and pepperoni witch hat dippers on crescent roll triangles - perfect for a spooky Halloween bash!
Ingredients:
  • olive oil cooking spray (such as PAM®)
  • 2 (8 ounce) cans refrigerated reduced-fat crescent roll dough (such as Pillsbury®)
  • 1 cup finely shredded mozzarella cheese
  • 1 pinch finely grated Parmesan cheese, or more to taste
  • 1 pinch parsley flakes, or more to taste
  • 1 pinch garlic powder, or more to taste
  • 8 small button mushrooms, halved
  • 8 slices pepperoni, halved
  • 16 pitted black olives, cut into slivers
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously coat 2 baking sheets with cooking spray.
  • Place a sheet of waxed paper on a work surface and unroll the crescent dough into 16 individual triangles. Cut each triangle in half lengthwise to make 32 isosceles triangles. Arrange the triangles on the waxed paper.
  • Layer mozzarella cheese in a thin line down the center of each triangle. Sprinkle with Parmesan cheese and parsley flakes. Ensure cheese stays in the center and doesn't touch the edges.
  • Roll each triangle's short end halfway up to the top point to create a rim, then sprinkle garlic powder over the dough. Layer a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half on the remaining triangles. Adorn each "hat" with 1 or 2 olive slivers against the rim to create a decorative "ribbon" or "belt". Transfer the "hats" onto the baking sheets.
  • Bake in the oven until beautifully golden, about 5-7 minutes.

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