Dippin' Ghosts

Spooky but scrumptious, when the aroma of Ghost shaped rolls rising from the oven and wafting through the air reaches your little goblins they'll gobble them down!

Dippin' Ghosts


  • 1 regular-size loaf frozen bread dough, thawed but still cold
  • 1 egg, beaten


  1. Cut loaf into 3 or 4 equal sections. Press each into a heel shape. At the rounded end, cut a slice down each side 1 1/2 inches, to form "arms." Pull arms out a little from body, and tuck pointed ends under.
  2. Place each ghost on baking sheet sprayed with nonstick cooking spray. Pull the bottom edge of each ghost shape to a point, with a little curve to one side. Indent eyes and mouth with a clean pencil eraser. Brush with beaten egg. Let rise until double.
  3. Heat oven to 350 degrees F.
  4. Bake bread for 20 minutes, reinforcing eye and mouth indentations once after 5 minutes of baking.

Recipe and photo used with permission from: Rhodes Bake-N-Serv

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