Severed Finger Cheese Sticks

C. Motter Cindy

Severed Finger Cheese Sticks

These Severed Finger Cheese Sticks are a spooky, savory Halloween appetizer featuring string cheese wrapped in dough, detailed with almond nails and knuckle slits, and served with warm marinara "blood." Budget-friendly, easy to scale, and customizable for dietary needs, they're perfect for quick prep and crowd-pleasing party bites.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 sticks

Course: Appetizer, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Mozzarella string cheese sticks

12 mozzarella string cheese sticks (low-moisture)

Dough

1 can refrigerated pizza dough or crescent roll sheet about 11–13 oz
1 large egg plus 1 tsp water for egg wash
1 tsp water for egg wash
24 slices sliced almonds for "nails"
1 cup marinara or pizza sauce for dipping "blood"
1 tbsp grated Parmesan optional, for savory "skin"
1/2 tsp garlic powder optional
1/4 tsp smoked paprika optional, adds "toasted skin" color
pinch kosher salt kosher salt

Equipment

Baking sheet
Parchment paper
oven
- Whisk
Knife

Method

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Whisk egg and water for egg wash, set aside. Pat string cheese dry with paper towel to reduce leaks.
Unroll dough on lightly floured surface. If using pizza dough, roll to about 1/8 inch (3 mm) thick. Cut into 12 strips about 1.5 x 5 inches (4 x 13 cm). If using crescent sheet, pinch seams then cut similarly.
Place a string cheese near one end of dough strip. Roll tightly to enclose cheese, pinching seams closed. Taper one end into a fingertip shape, leave other end blunt for "severed" side. Repeat for all 12 fingers.
Using a paring knife, make three shallow horizontal slits about one-third from tip and two slits halfway down for second knuckle. Lightly pinch dough between slits to create knuckle bulges.
Brush small dab of egg wash where nails will sit. Press sliced almond on fingertip, angling slightly downward for a natural nail look.
Lightly brush all fingers with egg wash for sheen. Sprinkle with a pinch of kosher salt, Parmesan, garlic powder, and smoked paprika if using. Optional: add a drop of green food coloring to egg wash and brush sparingly for sickly hue.
Arrange fingers on parchment-lined sheet pan seam side down with space between. Bake 12–15 minutes until puffed and golden.
Warm marinara sauce. Spoon into a small bowl. Arrange cheese sticks around bowl with blunt ends facing sauce. For extra gore, drag spoonful of sauce over some "stumps." Serve hot.
Enjoy immediately while cheese is stretchy. Rewarm on low oven if needed during party.

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 9gFat: 11gSaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 50mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 220mgIron: 0.5mg

Notes

For a full snack board, pair with deviled eggs or mini pizzas. Assemble up to 24 hours ahead and refrigerate or freeze unbaked assembled fingers for longer storage. Use gluten-free or vegan substitutions as needed.

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