Cheesy Breadstick Bones: Best Snacks to Make for Halloween Parties
Soft, pillowy pizza dough shaped like skeleton bones, loaded with melted mozzarella and parmesan and dunked in warm marinara: the bones from the pin, scaling from 12 to 48, plus ten more Halloween party snacks.
- Store-bought dough
- Shaped with scissors
- 12 to 48 bones
- 11 Halloween snacks
The board from the pin: cheesy breadstick bones with curled knobs, melted mozzarella, parmesan and herbs, and a bowl of marinara.
The best snacks to make for Halloween are familiar food in a spooky shape, and cheesy breadstick bones are the one everybody reaches for first: pizza dough rolled, snipped and curled into skeleton bones, then baked under garlic butter and melted cheese. The card scales from 12 bones to 48, and ten more savory and sweet ideas follow.
In this post:
- Why breadstick bones work
- The bones, step by step, 12 to 48
- How to shape a bone, plus a quick dough
- How many to make for a crowd
- Six ways: pizza, stuffed, kids’, sweet
- Ten more savory and sweet Halloween snacks
- Make ahead, troubleshooting and 14 FAQs
Why Breadstick Bones Top the List of Snacks to Make for Halloween
Pizza night, in costume
Soft, pillowy dough shaped like skeleton bones and loaded with gooey melted cheese. Everyone already likes breadsticks; the shape does the Halloween part.
Store-bought dough, 40 minutes
A ball of pizza dough, kitchen scissors and a hot oven. No cutters, no piping bags, no food coloring.
Kids can shape them
Rolling ropes and snipping the ends is the fun part. Children of 5 and up can make their own bones while the oven heats.
Made for a crowd
One pound of dough makes 16 bones. Shape them a day ahead, bake in 14 minutes and set out a big bowl of marinara.
How to Make Cheesy Breadstick Bones
Number 1 of 11, and the bones on the pin. The card makes 24 bones, enough for 10 to 12 guests; tap 12, 36 or 48 and the shopping list changes.
Cheesy Breadstick Bones
The bones from the pin: soft, pillowy pizza dough rolled into ropes, snipped and curled at both ends, brushed with garlic butter and baked under melted mozzarella and parmesan, with warm marinara for dunking. Tap a number and the shopping list updates.
How many bones?
Ingredients
- 12 oz1½ lb2¼ lb3 lb pizza dough, store-bought or homemade (below), at room temperature
- 2 tbsp¼ cup⅓ cup½ cup all-purpose flour, for dusting
- 2 tbsp4 tbsp6 tbsp½ cup unsalted butter, melted, for the garlic butter
- 1234 garlic cloves, finely grated
- ½ tsp1 tsp1½ tsp2 tsp Italian seasoning
- pinch¼ tsp⅓ tsp½ tsp fine salt
- ¾ cup1½ cups2¼ cups3 cups shredded low-moisture mozzarella
- ¼ cup½ cup¾ cup1 cup finely grated parmesan
- 1 tbsp2 tbsp3 tbsp¼ cup fresh parsley, finely chopped
- ¾ cup1½ cups2¼ cups3 cups marinara sauce, warmed, for dipping
Dough: a store-bought ball of pizza dough, left out 30 minutes so it rolls without shrinking, or the quick homemade dough below. Cheese: low-moisture mozzarella melts without making the bread soggy; choose microbial-rennet or halal-certified mozzarella and parmesan if that matters at your table. Scissors do all the shaping.
Instructions
Heat the oven
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line baking sheets with parchment, 12 bones to a sheet. Stir the melted butter with the garlic, Italian seasoning and salt.
Divide the dough
On a lightly floured counter, cut the dough into 1-oz pieces, about the size of a golf ball; a 1-lb ball gives 16. Keep them covered with a towel.
Roll the ropes
Roll each piece under your palms into a rope 5 to 6 inches long, leaving the ends slightly thicker than the middle. If it springs back, rest it 5 minutes and roll again.
Snip and curl the knobs
With kitchen scissors, snip 1 inch straight into the center of each end. Curl the two flaps outward, away from each other, and tuck the tips under. Set the bones 2 inches apart.
First bake
Brush with half the garlic butter and bake 8 to 9 minutes, rotating the sheets halfway, until puffed and pale gold.
Cheese on
Brush with the rest of the garlic butter, scatter the mozzarella down the middles and the parmesan over everything. Bake 4 to 5 minutes more, until the cheese melts and the knobs turn golden.
Finish and serve
Scatter the parsley and serve warm with the marinara for dipping. They stay soft for about an hour.
How to Shape a Breadstick Bone
Shaping: 1-ounce pieces, rolled ropes, ends snipped with scissors and the flaps curled into knobs on the baking sheet.
Four moves, about 20 seconds a bone once your hands know them:
Weigh 1-ounce pieces
About the size of a golf ball. Even pieces bake evenly, and a 1-pound ball of dough gives exactly 16.
Roll a 5- to 6-inch rope
Roll from the middle outward and leave the ends a little thicker. Thick ends make big, round knobs.
Snip each end 1 inch
Cut straight down the center of each end with kitchen scissors, so every end has two flaps.
Curl the flaps outward
Roll each flap away from its partner like a small snail and tuck the tip under. Four knobs, one bone.
Quick Homemade Dough (Optional)
No store-bought dough? Stir everything together, knead 5 minutes until smooth, cover and rest 30 minutes in a warm spot. It does not need a full rise. Halve it for 12 bones; make it one and a half times for 36.
| Ingredient | For 24 bones (1½ lb) | For 48 bones (3 lb) |
|---|---|---|
| IngredientAll-purpose flour | For 24 bones (1½ lb)3 cups (375 g) | For 48 bones (3 lb)6 cups (750 g) |
| IngredientInstant yeast | For 24 bones (1½ lb)2¼ tsp (1 packet) | For 48 bones (3 lb)4½ tsp (2 packets) |
| IngredientSugar | For 24 bones (1½ lb)1 tsp | For 48 bones (3 lb)2 tsp |
| IngredientFine salt | For 24 bones (1½ lb)1¼ tsp | For 48 bones (3 lb)2½ tsp |
| IngredientWarm water (about 110°F) | For 24 bones (1½ lb)1 cup | For 48 bones (3 lb)2 cups |
| IngredientOlive oil | For 24 bones (1½ lb)2 tbsp | For 48 bones (3 lb)¼ cup |
How Many Breadstick Bones for a Crowd
| Guests | Bones | Dough | Notes |
|---|---|---|---|
| Guests6 to 8 guests | Bones16 | Dough1 lb (one store-bought ball) | NotesTwo sheets, one oven load |
| Guests10 to 12 guests | Bones24 (the card) | Dough1½ lb | NotesTwo sheets, one oven load |
| GuestsClass of 24 | Bones48 | Dough3 lb | NotesFour sheets, two oven loads |
| Guests30 to 40 guests | Bones60 to 80 | Dough3¾ to 5 lb | NotesShape ahead; bake two sheets every 15 minutes |
| GuestsKids’ table | Bones2 each | Dough¾-oz pieces | NotesSmaller bones bake in 10 to 12 minutes |
| GuestsTeens and adults | Bones3 to 4 each | Dough3 to 4 oz a guest | NotesDouble the marinara; add a second dip |
Two bones a guest when other snacks are out, three when the bones are the main savory snack. For a long party, bake in two rounds 30 minutes apart so a warm tray keeps coming.
Six Ways to Make Breadstick Bones
Up close: a curled golden knob under bubbling mozzarella, parmesan and parsley.
Same dough, same snip-and-curl. Tap one:
Cheesy Breadstick Bones
The bones above: garlic butter, mozzarella, parmesan and parsley, with warm marinara. The ones on the pin.
Pizza Breadstick Bones
Brush with a thin layer of marinara instead of the second coat of garlic butter, then add mini halal beef or turkey pepperoni with the mozzarella. A slice of pizza shaped like a bone.
Mozzarella-Stuffed Bones
Flatten each piece, lay half a string cheese stick down the middle, pinch the seam closed and roll gently into a rope before snipping the ends. The cheese pulls when the bone breaks.
Butter and Parmesan Bones
For picky eaters: butter and parmesan only, no garlic or herbs, with pizza sauce or ketchup to dip. Make them smaller, ¾-oz pieces rolled to 4 inches, and bake 10 to 12 minutes.
Air-Fryer Breadstick Bones
Four to six at a time on parchment at 350°F for 7 to 8 minutes, then the cheese on for 2 minutes more. Handy for a small batch, or when the oven is full.
Cinnamon Sugar Bones
Skip the garlic and cheese. Bake plain for 10 to 12 minutes, brush with melted butter and toss in cinnamon sugar while warm. Serve with chocolate sauce or a cream cheese dip.
More Savory Snacks to Make for Halloween
Numbers 2 to 8, for the rest of the party table:
Mummy Hot Dogs Warm
Beef or chicken franks wrapped in thin strips of crescent or puff pastry, with a gap near one end for the face. Bake at 375°F for 12 to 15 minutes until golden, then dot on mustard eyes. One tube of crescent dough wraps about 8.
Deviled Egg Eyeballs Make ahead
Hard-boil the eggs 12 minutes and chill in ice water. Mash the yolks with mayonnaise, mustard and salt and pipe them back in. Press a black olive slice on as the pupil and draw red veins with a toothpick dipped in beet juice. They keep 4 hours chilled.
Spider Web Hummus Platter No cook
Spread hummus in a wide circle on a platter. Pipe three or four rings of thinned yogurt or sour cream on top, then drag a toothpick from the center outward eight times to make the web. Add a black olive spider and ring with pita chips and vegetable sticks.
Witch Finger Breadsticks Same dough
Use the bone dough: roll ¾-oz pieces into 4-inch fingers, pinch in two knuckles and score lines across them. Press a sliced almond on the tip as the nail, or a red pepper sliver for nut-free. Brush with egg and bake at 400°F for 12 to 14 minutes. Marinara to dip.
Pumpkin Cheese Ball Make ahead
Beat 8 oz cream cheese with 2 cups sharp cheddar, garlic powder and a pinch of paprika. Shape into a ball, chill 1 hour, then press lines down the sides with the back of a knife for ridges. Roll in finely shredded cheddar, push in a pretzel rod stem and add a parsley leaf.
Air-Fryer Pumpkin Spice Chickpeas Crunchy
Drain, rinse and pat dry a can of chickpeas. Air-fry at 390°F for 12 to 15 minutes, shaking twice, until crisp. Toss while hot with 1 tsp oil, 1 tbsp sugar and 1 tsp pumpkin pie spice, then air-fry 1 minute more. Serve in paper cones.
Sheet-Pan Nachos For a crowd
Spread tortilla chips on a sheet pan, scatter black beans, roasted corn and shredded cheddar and Monterey Jack, and bake at 400°F for 8 to 10 minutes until the cheese melts. Pipe a sour cream spider web over the top and add black olive spiders. Salsa on the side.
Sweet Treats and a Spooky Drink
The party table: breadstick bones and marinara, mummy hot dogs, deviled egg eyeballs, a spider web hummus platter, a pumpkin cheese ball and black lemonade.
Numbers 9 to 11, for after the savory things are gone:
Caramel Apple Bites Party
Cut apples into 1-inch chunks, toss in lemon water and pat completely dry so the caramel sticks. Push in short party picks, dip in soft caramels melted with a splash of cream and roll in crushed graham crackers or sprinkles. Chill 15 minutes to set.
Sparkling Black Lemonade Alcohol-free
Stir 1 cup fresh lemon juice with ¾ cup simple syrup and a few drops of black gel food coloring, then top with 4 cups chilled sparkling water just before serving. Pour over ice with lemon slices, in a clear jug so the color shows. Makes about 6 cups.
Chocolate Crunch Spider Clusters No bake
Melt 2 cups chocolate chips with ¼ cup peanut or sunflower butter, then stir in 3 cups crispy chow mein noodles. Drop spoonfuls onto parchment so the noodles stick out like legs, press on two candy eyes and chill 20 minutes until set. Makes about 24.
Make Ahead, Storage and Troubleshooting
| When | What | Notes |
|---|---|---|
| WhenUp to 1 day ahead | WhatShape the bones on parchment-lined sheets, cover tightly with plastic and refrigerate | NotesBake straight from the fridge; add 1 to 2 minutes |
| WhenUp to 1 month ahead | WhatBake fully, cheese and all, cool, freeze flat on the sheet, then bag | NotesReheat from frozen at 375°F for 6 to 8 minutes |
| WhenGarlic butter | WhatMix up to 3 days ahead and chill | NotesMelt before brushing |
| WhenNight before | WhatEgg filling, cheese ball, hummus web, spider clusters | NotesCovered, chilled |
| WhenHolding warm | WhatBaked bones on a sheet in a 200°F oven, loosely covered with foil | NotesUp to 30 minutes |
| WhenLeftovers | WhatAirtight in the fridge | Notes3 days; reheat at 350°F for 5 minutes |
More for the Halloween party table:
- A whole party menu: Halloween party food ideas
- Number 3, in full: Halloween deviled eggs
- More savory bites: Halloween meat snacks
- A board beside the bones: Halloween charcuterie board snacks
- For a small get-together: small Halloween party food ideas
- Sweet and salty: sweet and salty Halloween snacks
Troubleshooting the Bones
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemDough keeps shrinking back | Likely causeGluten is tight, or the dough is cold | FixRest it 5 to 10 minutes, covered, then roll again |
| ProblemKnobs unrolled in the oven | Likely causeCuts too shallow, flaps not tucked | FixSnip a full inch; curl the flaps right round and tuck the tips under |
| ProblemBones look like plain sticks | Likely causeEnds too thin | FixLeave the ends thicker than the middle before snipping |
| ProblemCheese burnt or dry | Likely causeAdded at the start | FixCheese only for the last 4 to 5 minutes |
| ProblemPale and doughy | Likely causeUnderbaked, or the sheet was crowded | Fix12 to a sheet; bake until the knobs are deep gold |
| ProblemCheese slid off | Likely causeToo much, piled on the knobs | FixMozzarella down the middle; parmesan over the ends |
| ProblemHard the next day | Likely causeBread stales overnight | FixBrush with butter and reheat at 350°F, or freeze on the day |
Nutrition (approximate, per bone)
One bone from a batch of 24, with about a tablespoon of marinara. Most guests eat two or three. The other ten snacks vary.
Snacks to Make for Halloween: FAQs
What are easy snacks to make for Halloween?
Cheesy breadstick bones are the easiest showstopper: pizza dough rolled into ropes, snipped at the ends and curled into knobs, then baked with garlic butter and cheese. Mummy hot dogs, deviled egg eyeballs, a spider web hummus platter and chocolate spider clusters round out the table.
How do you make breadstick bones?
Roll 1-oz pieces of pizza dough into 5- to 6-inch ropes, snip each end 1 inch deep with scissors and curl the two flaps outward into knobs. Brush with garlic butter, bake at 425°F for 8 to 9 minutes, add the cheese and bake 4 to 5 minutes more.
Can I use store-bought pizza dough?
Yes, and it is the quickest way. Leave the ball at room temperature for 30 minutes so it rolls without shrinking. Refrigerated tube breadstick dough also works, but it is thinner and gives skinnier bones.
How do you keep the bone ends from unrolling?
Snip a full inch, curl each flap all the way round and tuck the tip underneath. Leaving the ends of the rope slightly thicker than the middle also helps the knobs hold their shape in the oven.
Can I make breadstick bones ahead of time?
Shape them up to a day ahead, cover tightly and refrigerate on the baking sheets, then bake straight from the fridge with 1 to 2 extra minutes. Baked bones freeze for a month and reheat from frozen at 375°F in 6 to 8 minutes.
What is a good Halloween snack for a crowd?
Breadstick bones: a 1-pound ball of dough makes 16, they bake in 14 minutes and can be shaped a day ahead. Plan two per guest alongside other snacks. Sheet-pan nachos and a spider web hummus platter also feed a crowd from one pan or plate.
How many breadstick bones per person?
Two each when there are other snacks, three when the bones are the main savory one, and three or four for teenagers. The crowd table above goes from 6 guests to 40.
What are good skeleton snacks for a party?
Cheesy breadstick bones are the centerpiece, piled on a dark board with a bowl of marinara. Witch finger breadsticks from the same dough and deviled egg eyeballs keep the theme going without much extra work.
How do you make skeleton bones with cheese for kids?
Make the kids’ version: butter and parmesan only, smaller ¾-oz bones and pizza sauce to dip. Or stuff each bone with half a string cheese stick so the cheese pulls when it breaks. Children can roll and snip their own.
What cheese is best for breadstick bones?
Low-moisture shredded mozzarella for the melt and stretch, and finely grated parmesan for flavor and a golden crust. Fresh mozzarella is too wet and makes them soggy. For a halal table, choose cheese made with microbial rennet or a halal-certified brand.
What dip goes with breadstick bones?
Warm marinara, as on the pin, looks like blood next to the bones. Garlic butter, ranch, pizza sauce or a warm cheese dip also work. Plan about a tablespoon of dip per bone.
How do you keep breadsticks warm for a party?
Hold them on a baking sheet in a 200°F oven, loosely covered with foil, for up to 30 minutes. For a long party, bake in two rounds 30 minutes apart so a warm tray keeps coming.
Are these Halloween snacks halal?
Yes with a few choices: beef or chicken franks for the mummy dogs, halal beef or turkey pepperoni for pizza bones, and cheese made with microbial rennet. Candy eyes are usually gelatin-free, but check the label. The black lemonade is alcohol-free.
What Halloween snacks can I make the night before?
The shaped breadstick bones, the deviled egg filling, the pumpkin cheese ball, the spider web hummus, the spider clusters and the garlic butter. Bake the bones and assemble the hot dogs and nachos on the day.
Save the pin so the bones, the crowd table and all 11 snacks are one tap away.
More Halloween Party Food
Number 3 in full, finger food, dips, the class party, the grown-ups and dessert.
Halloween Deviled Eggs
The eyeballs, in full. See the recipe → Finger FoodHalloween Finger Food Snacks
More bites to pick up. See the ideas → DipsSpooky Chips and Dip
For the marinara crowd. See the dips → ClassroomHalloween Class Party Snacks
For the school party. See the snacks → Grown-UpsSpooky Halloween Snacks for Adults
For the late-night crowd. See the ideas → SweetSpooky Halloween Desserts
For after the bones. See the desserts →Roll, snip, curl, bake. A ball of pizza dough becomes a board of cheesy skeleton bones in under 40 minutes, and the marinara does the rest.
Pin these snacks to make for Halloween for the party.
