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Ghostie Toasties

Ghostie Toasties
  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 6
Before your trick-or-treaters head out the door, serve up a spooky-fun dinner!
By Heather Thoming
Updated October 30, 2013


  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 tablespoons garlic-infused olive oil
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 7 large pitted ripe olives
  • Marinara sauce for dipping, heated


  • 1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • 2
    On lightly floured surface, unroll dough. Using large ghost cookie cutter, cut out 6 or 7 ghosts; place on cookie sheet. Brush each with olive oil; sprinkle with cheese, making sure to clean up edges of ghosts. Any cheese left on edges will create messy-looking ghost once baked.
  • 3
    Cut each olive in half; lay flat. Using small knife, cut little round eyes out from olive halves. Arrange olive pieces for eyes on ghosts.
  • 4
    Bake 11 to 15 minutes or until very lightly browned. Remove from cookie sheet to cooling rack; cool 10 minutes.
  • 5
    Serve ghosts with warm marinara sauce for dipping.

  • If you don’t have a large ghost cookie cutter, create a ghost template out of card stock and lay it on your dough. Using a small knife, cut around the template to create your cute little ghosts. You can also use the tip of a round icing decorator tip to cut out the olive eyes.
  • You can find garlic-infused oil in the oil section of your local market. It’s an easier way to keep your pantry stocked with this handy oil.

No nutrition information available for this recipe
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