Witch Hat Dippers

Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 132 Calories

Ingredients

• 1 pinch garlic powder, or more to taste
• 1 cup finely shredded mozzarella cheese
• 1 pinch parsley flakes, or more to taste
• olive oil cooking spray (such as PAM®)
• 8 small button mushrooms, halved
• 8 slices pepperoni, halved
• 16 pitted black olives, cut into slivers
• 2 (8 ounce) cans refrigerated reduced-fat crescent roll dough (such as Pillsbury
• 1 pinch finely grated Parmesan cheese, or more to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with cooking spray.

Step 2

Lay a sheet of waxed paper onto a work surface. Unroll crescent dough and separate into 16 individual triangles. Cut each triangle in half lengthwise creating 32 isosceles triangles. Arrange triangles on the waxed paper.

Step 3

Bake in the preheated oven until golden brown, 5 to 7 minutes.

Step 4

Sprinkle a pinch of mozzarella cheese in a thin line parallel to the shortest edge of each triangle, ensuring the cheese doesn't touch the edges. Top the mozzarella cheese with Parmesan cheese and parsley flakes.

Step 5

Roll the short end of each triangle halfway toward the top point, creating a rim, and sprinkle garlic powder over dough. Place a mushroom half on half of the triangles, midway between the rim and the top point, and a pepperoni half in the same place on the remaining triangles. Place 1 or 2 olive slivers against the rim to form a "ribbon" or "belt" on each "hat". Place the "hats" on the prepared baking sheets.