These icky intestines are made with crescent rolls filled with turkey, marinara and cheese. They taste a lot like pizza which makes them kid-friendly and a crowd pleaser.
✔️ Stuffed Crescent Rolls
My family loves celebrating Halloween. As much as I love cutesy decorations, my husband and boys think Halloween is all about scary and gory. No cute pumpkins with witch hats at my house. Instead, you will find skeletons, gross creatures, creepy crawlers, scary masks and ugly witches hanging from the ceiling!`¡ç
To keep the boys happy, I decided to make a Halloween recipe that looks eerie and gory. These Stuffed Crescent Rolls shaped like icky intestines are the perfect Halloween food to serve for a fun dinner or Halloween party.
🔎 How To Make Halloween Crescent Rolls
This Halloween recipe is very tasty. The ingredients were chosen because of the way “they look” more than anything. Feel free to switch things around as you please.
- For these stuffed crescent rolls, I use crescent dough sheets.
- I decided to use ground turkey because the light color of the meat looks more like “guts”. Feel free to use ground chicken, ground pork or ground beef.
- I also added finely chopped red onion and red bell peppers, because when cooked they look like chunky blood.
- The filling is so easy to make. Saute the onions and bell pepper, add the ground turkey and brown until cooked through.
- Add seasonings and the marinara sauce.
- Cut the crescent dough sheets into 3 strips. This doesn’t have to be perfect! I didn’t measure anything. We are making fun Halloween intestines!!
- Place a little bit of cheese in the middle of the crescent roll strip. Top with the ground turkey mixture.
- Fold and pinch the dough together.
- Don’t add a lot of filling so you can easily seal the “intestine tubes”
- Now the fun part! Shape the stuffed crescent rolls like intestines (I actually pulled Google photos for inspiration).
- Pinch the rolls together to create a long looking intestine.
- The dough will expand when it bakes so give the roll room to grow.
- Before baking them, I brush the crescent rolls with garlic butter for extra flavor.
- A few minutes before the baking is done, I brush the rolls with some marinara (for a bloody look) and arrange the leftover turkey mixture around the puffed baked “intestines” (guts) and top it with some mozzarella (pus).
The most important thing to remember about this Halloween recipe is to have FUN! Enlist the help of family members and just go for it! It doesn’t have to be perfect but I can guarantee it will be delicious!
And if you are looking for a sweet treat check out this fun recipe for “Zombie Guts” Halloween Cinnamon Rolls they are the most delicious and spooky red velvet cinnamon rolls ever!
Take a look at these other fun Halloween recipes:
Halloween Icky Intestines (Stuffed Crescent Rolls)
Ingredients
For the Crescent Intestines
- 1 tablespoon olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1/2 teaspoon season salt
- 1/2 teaspoon dried oregano
- 1 cup pasta sauce (marinara), plus more for brushing
- 2 tubes crescent roll sheets
- 3/4 cups shredded mozzarella, plus more for topping
Garlic Butter
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the onions and red bell pepper and saute for about 2-3 minutes. Add the turkey and brown for about 3 minutes. Season with garlic powder, season salt and dried oregano and keep browning until the turkey is cooked through.
- Stir in the pasta sauce. Remove from the heat and cool slightly.
- Heat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper.
- In a small bowl, mix the melted butter and garlic powder. Mix to combine and set aside.
- Roll out the two sheets of crescent rolls, Cut each sheet into 3 strips lengthwise,
- Sprinkle some shredded mozzarella down the center of each crescent strip and top it with some of the turkey filling. Bring the sides of the crescent dough up and around the filling, and pinch together to close.
- Place the crescent rolls on the sheet pan winding them around simulating intestines.
- Brush the “intestines” with the garlic butter and bake for 15 minutes. Remove from the oven and brush the intestines lightly with pasta sauce. Arrange the remaining turkey mixture around the “intestines” and sprinkle with some shredded mozzarella. Bake for about 5 to 7 minutes or until golden brown. Remove from the oven and serve.
Notes
- After filling the crescent rolls (intestines) you will have some of the turkey mixture left. It will be use to finish the dish.
- Brush the crescent roll (intestines) with pasta sauce to give it a “bloody” look. Do not saturate the dough or it will end up too wet.
Nutrition
The inspiration for this recipe came from this post
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