If you’re looking to take your spooky snack spread to the next level, these Halloween Icky Intestines (Stuffed Crescent Rolls) are the ultimate savory showstopper! Imagine warm, golden crescent rolls twisted into eerie, intestine-like coils and stuffed with melted mozzarella, hearty sausage, and zesty marinara. Not only are these delightfully creepy to serve at any Halloween gathering, but the unexpected burst of flavor and gooey-cheesy middle make them a favorite with both kids and adults. Creepy enough to become a conversation starter and delicious enough to leave everyone reaching for seconds, this is one Halloween treat that’s equal parts fun, frightful, and flavorful.
Ingredients You’ll Need
The beauty of Halloween Icky Intestines (Stuffed Crescent Rolls) is in their surprising simplicity. Each ingredient is carefully chosen to pack a punch of spooky flavor, creating a dish that’s both delicious and eye-catching—the perfect blend of taste, texture, and eerie appeal.
- Refrigerated Crescent Roll Dough: This is your shortcut to perfectly tender, shapeable dough that bakes up golden and flaky, essential for creating those intestine-like coils.
- Ground Sausage or Ground Beef: Both options bring hearty, savory flavor to the filling and pair deliciously with melty cheese and sauce.
- Finely Chopped Onion: Adds subtle sweetness and depth, making your filling flavorful and aromatic.
- Garlic, Minced: Just one clove brings pungent, irresistible aroma that’s classic in any savory bake.
- Italian Seasoning: A dash of herbs brightens up the filling and gives it unmistakable pizza-house vibes.
- Shredded Mozzarella Cheese: Melts into creamy, stretchy currents for that perfect comfort-food bite.
- Marinara or Pizza Sauce (plus more for brushing and dipping): Provides rich, tomatoey flavor and a blood-red effect—perfect for the Halloween theme!
- Egg, Beaten (for Egg Wash): Gives your crescent rolls that beautiful, eye-catching shine once baked.
- Red Food Coloring (Optional): For an extra gory, dramatic finish, add a couple drops to your sauce for brushing.
How to Make Halloween Icky Intestines (Stuffed Crescent Rolls)
Step 1: Prepare the Filling
Start by heating a skillet over medium heat. Add your ground sausage or beef, tossing in the chopped onion and minced garlic as the meat begins to brown. Break up the meat into small crumbles and allow everything to sauté together until fully cooked and fragrant. Drain off any excess fat, sprinkle in the Italian seasoning, and stir in the marinara or pizza sauce. Remove from the heat and let the mixture cool lightly before adding the shredded mozzarella. You want that cheese to just begin melting, binding the filling together in delicious gooeyness.
Step 2: Shape the Crescent Dough
Unroll both cans of crescent dough onto a clean surface. Pinch the perforated seams together to create two big rectangles of dough—this is crucial to keep your filling from leaking out. Using a sharp knife or pizza cutter, trim each rectangle into long strips about 2 to 3 inches wide. These strips will become your “intestines” so don’t worry if they aren’t perfectly even—real intestines aren’t, either!
Step 3: Fill and Seal
Spoon the slightly cooled meat and cheese mixture right down the center of each dough strip, keeping even portions so every bite is balanced. Gently pull the long sides of dough up and over the filling, pinching them together to seal tightly along the seam and at the ends. This locks all that savory goodness inside and makes the rolls easy to coil and twist later.
Step 4: Create the Intestine Shape
Now comes the part that makes Halloween Icky Intestines (Stuffed Crescent Rolls) the star of your table: forming the creepy coils! Carefully pick up each stuffed dough strip and loosely twist and loop it onto your parchment-lined baking sheet. Let your imagination run wild—bend, S-shape, or overlap the strips for maximum gruesome effect. The more wriggly and jumbled, the better they’ll look.
Step 5: Add the Gory Finish
For an outrageously spooky finish, brush the tops of your dough with the beaten egg for shine. Then, if you want your “intestines” even more gruesome, mix a little marinara with a drop of red food coloring and gently brush or drip it over the tops. You’ll get unsettling streaks of “blood” that bake up shiny and dramatic—sure to elicit shrieks and giggles from your Halloween crowd!
Step 6: Bake to Golden Perfection
Slide the tray into your preheated 375°F oven. Bake for 18 to 22 minutes, until the dough is puffed, golden brown, and irresistibly fragrant. The “intestines” should be toasty on top and cooked through, with cheesy filling threatening to ooze out in the most satisfyingly sinister way. Let them cool on the pan just a bit before serving—this makes them easier to handle and extra enticing.
How to Serve Halloween Icky Intestines (Stuffed Crescent Rolls)
Garnishes
Scatter a few extra shreds of mozzarella or snip up fresh basil leaves for an herby touch. Edible fake spiders, plastic eyeballs, or little bowls of extra “blood” marinara add to the creepy-fun factor. If you’re feeling adventurous, a drizzle of olive oil mixed with black food coloring gives just the right haunted vibe.
Side Dishes
A simple cauldron of soup—think tomato or butternut squash—makes for an atmospheric companion. For a more snacky spread, pair your Halloween Icky Intestines (Stuffed Crescent Rolls) with crunchy veggie sticks, potato chips, or a tangy Caesar salad for balance. Little cups of ranch or garlic dip are always a hit on the side!
Creative Ways to Present
Go all out by serving these on a black slate platter, swirling the “intestines” in the center for maximum effect. Place a bowl of marinara in the middle and let it “ooze” out for added drama. You can even wind the finished rolls around a skeleton hand or place on a tray lined with “spiderweb” cheese strings to really make your snack table unforgettable.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (they disappear fast), place them in an airtight container and refrigerate for up to three days. The rolls reheat beautifully and maintain most of their spooky shape and cheesy texture.
Freezing
Halloween Icky Intestines (Stuffed Crescent Rolls) freeze surprisingly well! Wrap cooled rolls tightly in foil, then place them in a freezer-safe bag. Store for up to one month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pop them in a 350°F oven for about 8 to 10 minutes or until heated through. If you’re in a hurry, the microwave works too—just zap in 30-second intervals, checking to keep the dough from getting chewy.
FAQs
Can I use a different type Appetizer
Absolutely! You can substitute ground turkey, chicken, or go for a vegetarian alternative like seasoned crumbled mushrooms or plant-based meat. The recipe is super flexible and still turns out deliciously spooky!
What if I don’t have red food coloring?
No worries at all. The marinara sauce on its own already gives that “bloody” appearance, so your Halloween Icky Intestines (Stuffed Crescent Rolls) will still have plenty of creepy flair without it.
Can kids help with this recipe?
Yes—they love shaping the “intestines,” pinching seams, and adding the sauce “blood.” Just supervise the filling step (since it’s hot) and the oven, and this becomes a memory-making family activity!
How far in advance can I prepare these?
You can prep the filling and roll up the stuffed dough up to one day ahead—just cover tightly with plastic wrap and refrigerate. Bake fresh right before your party for best texture and visual appeal.
Are there any other filling ideas?
Definitely! Try adding mini pepperoni, sautéed peppers, or even a little ricotta to the cheese mixture. Play with flavors to keep every batch of Halloween Icky Intestines (Stuffed Crescent Rolls) unique and fun.
Final Thoughts
There’s something so fun about pulling a tray of Halloween Icky Intestines (Stuffed Crescent Rolls) out of the oven and watching everyone’s eyes widen—with delight and a hint of fright! Don’t be surprised if these become a must-have tradition at your house year after year. Give them a try, let your creative side go wild, and enjoy the giggles, goosebumps, and empty plates that follow!
Print
Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Halloween Icky Intestines are a spooky and delicious savory treat perfect for a Halloween party. Stuffed with a flavorful mixture of meat, cheese, and seasonings, these creepy crescent rolls are sure to impress your guests.
Ingredients
Crescent Roll Dough:
- 2 cans (8 ounces each) refrigerated crescent roll dough
Filling:
- 1 pound ground sausage or ground beef
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup marinara or pizza sauce
Additional:
- 1 egg, beaten (for egg wash)
- Red food coloring (optional, for added effect)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Cook the filling: In a skillet over medium heat, cook the sausage or ground beef with chopped onion and garlic until browned. Add Italian seasoning and marinara sauce. Let cool slightly, then mix in shredded mozzarella.
- Prepare the dough: Unroll the crescent dough, form into rectangles, and cut into strips. Spoon the filling down the center of each strip and fold the dough over to seal.
- Shape the intestines: Gently coil the stuffed strips onto the baking sheet in a twisted shape.
- Brush and bake: Brush with beaten egg and a mix of marinara sauce and red food coloring. Bake until golden brown and cooked through.
- Serve: Let cool slightly before serving. Serve with warm marinara for dipping.
Notes
- Get creative with fillings—try pepperoni, ricotta, or veggies for a spooky twist.
- Kids love shaping the “intestines,” making this a fun Halloween activity.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg
