Witch Hat Rolls
For Halloween parties, school events or a little last-minute fun at home, find out how to turn store-bought crescent rolls into a delicious idea tonight.
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Chill Before Filling
Line a baking sheet with parchment paper. Set poppy seed covered cones on baking sheet, seam side down. Place at least one of the poppy seed rounds with the dough facing up so that you can easily see how the dough is browning in the oven. Set the others any way you like on the baking sheet. Refrigerate for 20-30 minutes.
Cook, Cut and Fill
Preheat oven to 400 degrees. Bake for 6-8 minutes until deep golden brown. Depending on how the dough baked, your cones may not sit perfectly straight on the rounds (see the first hat on the left, which is leaning — it needs to be trimmed), so use kitchen shears or a knife to level off the bottoms of each cone.
Carefully fill each cone with pesto chicken salad. Set each cone down in the center of a round. Cut thin slices of cheese into 6-inch strips measuring between 1/2-3/4 inches wide. Wrap one strip of cheese around the base of each cone. Press the two edges of the cheese together gently and serve.
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