Mummy Toes

Part of what makes Halloween party food so much fun, is the way that imagination can take over.  Rename chicken tenders into werewolf fingers or chicken wings into bat wings, and all of a sudden you're hosting a ghoulish delight.  Cocktail weiners are always a hit, but Mummy Toes are devilishly good and will disappear like they were ghosts.

Nothing could be simpler.  I start with a  1/4 of my gluten-free Puff Pastry recipe.

On a floured surface(I use sweet rice flour,) I roll it out to roughly an 18"x12" rectangle,

and trim off the edges to square it up(or rectangle it up, as it were.)

Using my pizza cutter, I cut the dough into 20 rectangles - first cutting the dough in half lengthwise, then cutting it 9 times the short direction.

I then cut each rectangle into a triangle with a diagonal cut.

I spread some spicy brown mustard across the dough,

and roll up a coctail weiner in each triangle.

Instead of wrapping them up crescent style, with some sausage on both sides of the pastry, I wrap them with the straight edge of the dough along one end of the weiner.  That way they look like the bandages of cut off mummy toes.

These get brushed with butter and chill for 10 minutes in the freezer before baking at 400 for 20 minutes.  Set on a table with other ghoulish delights at last year's Halloween party.

Thanks for popping in and cooking with me.  I'm linking this up to Itsy Bitsy Paper's Halloween Ideas Party and the parties below.