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Recipe Summary

Yield:
48 fingers
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Ingredients

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Directions

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  • Heat oven to 375°F. Crumple two large pieces of foil, and shape them into logs. Place logs on a baking sheet. Place another piece of foil over logs. In a small bowl, combine Parmesan cheese, Italian-herb seasoning, and paprika.

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  • Unroll refrigerated breadstick dough, and cut each rectangle (total of 12) in half crosswise, then slice each half lengthwise into 2 equal strips. Cut a small triangle from each side of one end of each breadstick strip to taper into a fingertip. Cut two 1/8-inch-deep slices crosswise on each finger to make a knuckle.

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  • Roll in melted butter, and place on a baking sheet so fingers drape over foil. Sprinkle fingers with cheese mixture. Brush tapered ends with beaten egg, and place an almond slice on each to make a fingernail. Bake 8 to 10 minutes, until golden brown. Let cool completely.

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