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Witches' Fingers

witch finger bread sticks

They’re beckoning.

No one will be able to resist these Witches’ Fingers. Easily made using Bakery pizza dough, they’re as delicious as they are fun. And with all the sweets that are traditionally offered this time of year, a savory-yet-spooky option is sure to be well received. Make Witches’ Fingers part of your Halloween spread, and watch as they lure in guest after guest.

Source: Publix Aprons® recipe.

Active Time - 30 minutes
Total Time - about 2 hours
Servings - 8


1 lb Bakery pizza dough
Parchment paper
Clean paintbrush
10 drops green food coloring
1/2 cup sliced almonds
1 large egg, beaten (or 1/4 cup egg substitute)
1 tablespoon water
8 drops red food coloring
1/2 teaspoon kosher salt
Tomato/basil pasta sauce (optional)


Remove dough from refrigerator and let stand one hour (do not remove from bag until stand time has completed).


witches' fingers step 1
witches' fingers step 2


  1. Preheat oven to 400°F. Line two baking sheets with parchment.
  2. Divide dough in half. Knead one-half of the dough until smooth and elastic (about 1 minute). Roll dough into a 12-inch rope; cut the dough into 12 (1-inch) pieces. Roll and stretch each piece of dough into a 4-inch "finger" shape. Place fingers on baking sheet and cover loosely; let stand 15 minutes. Repeat with remaining dough. Place green food coloring in small bowl; use a clean paintbrush to paint one side of the almonds.
witches' fingers step 3
witches' fingers step 4


  1. Pinch center of each finger and make small cuts with a knife to resemble knuckles. Brush fingers with egg, then press almonds into one end of the dough for fingertips. Combine water and red food coloring; use a clean paintbrush to paint around the almonds for bloody cuticles.
  2. Sprinkle fingers with salt. Bake 12–15 minutes or until golden. Heat pasta sauce; serve sauce with fingers for dipping.

CALORIES (per 1/8 recipe) 170kcal; FAT 4.5g; SAT FAT 0g; TRANS FAT 0g; CHOL 0mg; SODIUM 380mg; CARB 26g; FIBER 2g; SUGARS 2g; PROTEIN 7g; VIT A 0%; VIT C 0%; CALC 2%; IRON 10%