Spine-Chilling Cheesy Halloween Breadstick Bones with Marinara Dipping

Let Me Tell You About The Halloween That Started It All

So, picture this: it’s October 30th, the kitchen’s a wreck, my fingers are covered in flour, and kids are hanging around like tiny, hungry ghouls. I was desperate for something quick but still super festive—enter breadstick bones. I’d seen a version on Simply Recipes but thought, “Eh, let’s pile on some cheese.” Since then, these have become the spooky crowd-pleaser each year. The first time, my ‘bones’ came out looking slightly more like… what does one politey say… lumpy snakes? But hey, nobody complained because, well, cheese is cheese.

Why You’ll Love This (Or At Least, Why I Do!)

I make these whenever I want to wow a Halloween party without getting too fancy—because who wants to make fondant ghosts at 7pm on a weekday? My family goes bananas (not literally) for these cheesy bread bones. And let’s be real: anything that lets you eat with your hands and dunk it in garlicky marinara is a win. Plus, I used to hate shaping the ends, since they looked odd, but I found if you squish them enough, they really do get that creepy, bone-y look. It’s oddly satisfying. Not scary like my neighbor’s 12-foot skeleton, but, you know, festive fun.

Let’s Talk Ingredients (What I Use When I Remember to Shop)

• 1 can refrigerated pizza dough (or breadstick dough—you do you; sometimes I use homemade, but usually I’m too tired for that)
• 1 cup shredded mozzarella (my gran used to insist on low-moisture part-skim, but honestly, any cheese melts and tastes good!)
• 2–3 tablespoons salted butter, melted (I’ve even used margarine in a pinch, shhh!)
• ½ teaspoon garlic powder
• 1 tablespoon chopped parsley (fresh is best but dried works fine… or skip it if your garden’s as dead as mine in October)
• 1 jar of your favorite marinara for dipping (I sometimes raid the pantry for whatever red sauce is lurking behind the spaghetti)

Alright, Here’s How I Throw ’Em Together

1. Preheat your oven to 400℉ (or whatever your dough says—actually, I find most doughs bake fine at 400). If you don’t have a baking sheet, I’ve used a big casserole dish before and it wasn’t a disaster.
2. Line your sheet with parchment or just grease it up. Roll the dough out on a lightly floured surface to roughly a rectangle. Don’t stress if the lines aren’t perfect. Cut into strips—maybe 16? I eyeball it—about a finger width or so, unless you want chubby bones.
3. Here’s the fun/scary part: shape ’em into bones. Take each strip, snip or cut a slit at both ends, splay the ends out, and pinch the “knobs” so they really look like cartoon bone ends. It will look a bit daft at this point, trust me!
4. Brush with melted butter mixed with garlic powder and half the parsley. This is where I usually sneak a tiny taste of that garlicky butter with a bit of bread—couldn’t tell you why, but that step always tempts me.
5. Top with a big ol’ handful of mozzarella. Sprinkle cheese generously. If some falls on the pan, it’ll get all crispy and those bits disappear mysteriously every year… (it’s me, I eat them straight off the tray).
6. Bake 10–12 minutes until golden and kinda puffy. If your oven runs hot like mine, check at 8 minutes. And don’t panic if the cheese slides off a bit—just scoop it right back on, no one will know.
7. Microwave or warm your marinara sauce. Pour into a bowl—a cauldron if you’re fancy! Dunk and devour!

Notes form My Many (Many) Mishaps

• I once thought more cheese must be better. Spoiler: it just pools everywhere. A medium sprinkle is perfect.
• If the bone shape looks wonky before baking, it somehow improves in the oven—bit like magic, or maybe my standards just drop by dinnertime.
• Cheaper dough will work, but it can be a bit tougher to shape. Don’t wrestle it too hard or it springs right back (like a stubborn toddler!).

Variations I’ve Tried—And One I Gave Up On

• Tried stuffing pepperoni inside—tastes great, kind of defeats the bone look as they bulge a bit, but nobody complained.
• Once did a half-and-half cheese blend: cheddar and mozzarella. The orange bones looked a bit strange, but it’s a conversation starter.
• I once tried to make a gluten-free version with rice flour dough—never again. Maybe someone’s cracked the code, but I haven’t!

Equipment—But Don’t Stress If You Don’t Have Everything

• Baking sheet (But honestly, I used a pizza stone once—came out even crispier. Or use that old roasting pan.)
• Sharp knife or kitchen scissors (Scissors! Saves so much hassle, and kids love the snippy part.)
• Pastry brush for butter (Or a spoon. I’ve even dabbed it on with a bit of paper towel—‘rustic’ style!)

How To Store These (If You Even Need To)

If, and that’s a big if, you have leftovers, pop them in an airtight container in the fridge. They’ll last about 2 days. I honestly think they’re best the next day after a quick zap in the oven—but truthfully, ours never survive past movie night. If you’re fancier than me, King Arthur Baking has fancier bread storage ideas.

How We Serve ’Em (And What Makes Them Yours)

We always bring these out with a big, messy bowl of marinara and, if the kids can talk me into it, a scattering of plastic spiders for extra spook. My personal favorite? Serving with a haunted cheese board for grownups who want a bit of everything. Sometimes I’ll even put a little sriracha in the sauce for a sneaky kick (but don’t tell the little ones).

Pro Tips—AKA What I Learned After Messing Up

• Don’t let the shaped dough sit too long—it gets slack and loses the bone shape, and then you’re left wondering if you’re making Halloween slugs instead (I speak from experience!).
• One year, I tried baking on foil. Disaster: cheese stuck everywhere. Parchment is your friend, trust me.
• I once tried to rush them onto a cold plate, cheese slid right off. Let them rest just a smidge before moving (::facepalm::)

FAQ—Real Questions I’ve Gotten (And My Very Honest Answers)

• Can I use crescent roll dough?
  Yep! Just be careful, it bakes a touch faster, and you’ll want to watch that the ‘bones’ don’t unravel. But yeah, it works if that’s what’s in the fridge.
• Do you have to use mozzarella?
  Nope, some days I use Monterey Jack or cheddar (the white kind just looks more bone-y). Gouda once, but it was weirdly oily.
• Does homemade dough taste better?
  Maybe? But my kids scarf down both; if you’ve got time, go homemade, if not, don’t stress it.
• What’s the best way to reheat?
  Oven for a few mins at 350 is what I do. Microwave works but honestly, the bones get a bit chewy.
• Can I make them ahead?
  Sort of. You can shape and chill them on a pan for a few hours, bake right before serving. Actually, I find it works better if you bake them fresh rather than reheating later.

And if you get lost, drop me a comment—or honestly, just do what looks good to you. Halloween’s about having fun and making memories, not perfect breadsticks. (Or, if you need some visual inspo, check out the adorable versions over at Sally’s Baking Addiction—her bone shapes put mine to shame.)

★★★★★ 4.20 from 181 ratings

Spine-Chilling Cheesy Halloween Breadstick Bones with Marinara Dipping

yield: 8 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

These spooky and delicious cheesy breadstick bones are the perfect Halloween treat! Soft breadsticks are shaped into eerie bone forms, topped with melted mozzarella, and served with a tangy marinara dipping sauce for a spine-chilling snack that’s fun to make and even more fun to eat.

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Ingredients

• 1 can refrigerated pizza dough (13.8 oz)
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried Italian seasoning
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups marinara sauce (for dipping)
• 1/4 teaspoon salt

Instructions

1. 1
   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. 2
   Unroll the pizza dough and cut into 8 equal strips. Shape each strip into a bone by tying a small knot at each end.
3. 3
   Place the shaped dough bones onto the prepared baking sheet. Brush each bone with melted butter and sprinkle with garlic powder, Italian seasoning, salt, and Parmesan cheese.
4. 4
   Sprinkle the shredded mozzarella cheese evenly over the breadstick bones.
5. 5
   Bake for 15 minutes or until the breadsticks are golden brown and the cheese is melted and bubbly.
6. 6
   Heat the marinara sauce in a small saucepan or microwave. Serve breadstick bones warm with marinara dipping sauce.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210cal

Protein: 7 gg

Fat: 8 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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