Make Spooky Halloween Mommy Fingers in the Air Fryer
I don’t enjoy dressing up in Halloween costumes anymore, but I do look forward to all the stupid “scary” food that comes along. Peeled grapes turn into monstrous eyeballs, ground Oreo cookies turn into graveyard dirt, spaghetti somehow turns into a bowl of worms, and blackened chicken wings are renamed “bat wings.” However, breakfast is usually overlooked. You should fix that and quickly whip up some air-fried mom fingers to start your day on a spooky note.
The mummies theme is a thinly veiled excuse to include Pillsbury crescent dough strips in your diet, with Banquet Brown ‘N Serve sausage links serving as your fingers. An almond manicure is the finishing touch that adds authenticity to your Giza tomb excavation story.
How to make mummy fingers from an air fryer
Break a tube of crescent dough and roll it out on a cutting board. You’ll be cutting the dough into strips, so if you can find a sheet-shaped tube of dough, use that. If not, the original perforated triangle tube will work, just pinch the seams once it’s on the cutting board. Cut the dough into 1/2-inch thick strips. You can cut lengthwise or crosswise, depending on how thoroughly you want your fingers to be covered in burial bandages. I tried both and found that I liked the extra yardage I got by cutting the dough lengthwise.
Open a package of prepared sausages. A Brown ‘N Serve box contains 10 sausages, which is the number of fingers moms have. Take a strip of dough and wrap it around the sausage one way, then twist it the other way again to make a crisscross pattern. Leave one end of the sausage sticking out like a fingertip.
Using a small knife, score the open end of the sausage. I cut it at a slight angle to prevent the nail from sticking out too much. It would be unnatural. Place the raw almonds into the valve with the pointed end facing out. Use raw almonds because they will crisp up in the fryer; pre-roasted almonds are more likely to be overcooked.
Repeat this with all fingers. Set the air fryer temperature to 325°F on the air fry setting and cook the mummy fingers for 5 minutes or until the dough has risen and browned to your liking. The sausage is already completely cooked, so you don’t have to worry about the meat being done.
Serve these terrifying breakfast sausage sticks with a splatter of bloody ketchup or a slimy green scrambled egg with pesto. After all, before this bag of sweets, you will then need to eat something healthy.
Mummy fingers in deep fryer
Ingredients:
- 1 tube Pillsbury crescent dough (preferably sheet)
- 1 box Brown ‘N Serve breakfast sausages
- 10 pieces fresh almonds
Unroll the sheet of dough into a half-moon Pillsbury shape and cut it into half-inch strips lengthwise. Unpack the pre-cooked sausages. Wrap a strip of dough diagonally around each sausage. Once you reach the bottom of the sausage, go back in the other direction so the dough crisscrosses. (Here’s how moms do it.) Leave one end of the sausage open, like the tip of a finger.
Using a small paring knife, make a slit at the open end and push the almonds halfway into the sausage, making it look like a pointed fingernail. Repeat this with all the sausages. Place the sausages in a 325°F air fryer on the air fry setting and cook the mummy fingers for 5 minutes or until the dough is puffed and browned to your liking. Serve with whatever disgusting sauces you like.