SoLongPTA Empty Nest Blog
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Everything you need is right here!  TOTAL TIME: 35 minutes

  • One 12-ounce package multigrain sandwich thins
  • 1 cup pizza sauce
  • 3 mozzarella string cheese sticks
  • One 2.25-ounce can sliced black olives, drained
  • 3 deli slices Cheddar
  • 9 pepperoni slices
  • 3 slices provolone
  • 1/2 cup shredded mozzarella
  • One 2.25-ounce can whole pitted black olives, drained
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Let’s Go

  • Preheat the oven to 375 degrees F.
  • Split the sandwich thins into 2 halves and place 6 on each of 2 baking sheets. 
  • Spoon 1 to 2 tablespoons pizza sauce over each sandwich thin, spreading it to the edges. 
  • Add the toppings to create each of the monsters.

 

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Let’s Have Fun Now

  • For mummies: Tear the string cheese into thin strips. Arrange the strips horizontally across three pizzas like layers of a mummy. Nestle in two olive slices for eyes.
  • For jack-o’-lanterns: Cut out rounds from the Cheddar slices with a jar lid or 3 1/2-inch cookie cutter. Place the cut rounds on 3 pizzas. Trim pepperoni slices into triangles (3 per pizza; 2 for the eyes and 1 for the nose) and place on the Cheddar rounds. Cut an olive slice in half and use for a smile.
  • For ghosts: Trim the provolone slices along a bottom edge in a zig-zag pattern with kitchen shears. Place 2 black olive slices on each pizza to create the eyes.
  • For spiders: Sprinkle 2 to 3 tablespoons shredded mozzarella over 3 pizzas.

 

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Lights, Camera, Action!

  • While the pizza is baking, cut 2 whole black olives in half for the bodies and cut the remaining olive slices in half for the legs.
  • Assemble the spiders on the cheese once the pizzas come out of the oven and are still hot by inverting an olive half on each for a body, then arranging the legs around the bodies.

Bake all the pizzas until the cheese begins to melt, but before it bubbles, 8 to 10 minutes. (Browning or bubbling may ruin your shapes.)

  • Add GARLIC for extra kick and also keeps the VAMPIRES away…

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*ORIGINAL RECIPE COURTESY OF RECIPE COURTESY OF BEV WEIDNER, The Food Network!