Long and Short Monster fingers

Cooking Instructions

Heat oven to 375°F. You'll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.

Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).

Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.

Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.

Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.

Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature. Reheat in oven about 5 minutes before serving.

Note: Color Mist food color sprays are available from wilton.com and at most crafts stores.