Cheesy witches' fingers with bloody dip

Yukkie

Ingredients

1 x 145g pack pizza dough mix

30g (1oz) strong cheddar, finely grated

7 blanched almonds

1 slice pepperoni, cut into triangles

For the dip

1 tbsp olive oil

1 small garlic clove, crushed

1 x 400g tin plum tomatoes

1 pinch of caster sugar

Make up the pizza dough as indicated on the pack, using 90-100ml (3 1/2fl oz) warm water to create a soft, but not sticky, dough. Knead for 5 minutes until elastic – where the dough can be stretched some way without breaking. Knead in the finely grated Cheddar.

Line a baking sheet with nonstick baking paper and preheat the oven to gas 5, 190°C, fan 170°C. Divide the dough into 14 equal portions. Roll each piece into a long, ‘finger’ shape, making sure there are slightly wider areas to make a spooky knuckle or two. Place on the baking sheet and firmly press a single almond or triangle of pepperoni into the end to make a spooky nail. Bake the fingers for about 15 minutes, until pale golden and risen.

To make the dip, warm the olive oil in a saucepan set over a medium heat. Add the garlic and cook for a minute before adding the tomatoes and a pinch of sugar. Mash the tomatoes in the pan with the back of a wooden spoon and simmer for 10 minutes, stirring occasionally, until thick. Cool slightly and serve alongside the witch’s fingers, for dipping.