Preheat oven to 375 degrees. Freeze unopened crescent rolls for about 15 minutes to have a firm dough to work with.
To start, dust a work surface with a bit of flour. To roll a crescent finger, start with YOUR fingers on either side of a crescent roll triangle.
Begin rolling “sideways” to resemble a long finger-like shape. Refer to blog photographs for detailed visual instructions.
When you have a cohesive shape, take the pointy, tapered end and fold it under. This will be where your fingernail goes.
Press the dough gently to make it stay, but careful not to mess up your shape! Also roll and shape the bottom of your crescent rolls, and anywhere else you need, in order to get that creepy shape!
If you are using vegan shredded cheese, simply sprinkle it on the inside before rolling up your crescent rolls. This is optional.
Once you get all of your fingers rolled, lay them out on a parchment lined baking sheet. Use a knife to score 2 sets of “knuckles” along each crescent finger. You can gently pinch above and below each “knuckle” to give it even more of a “knuckle effect”. Hah.
Lastly, press an almond into the “pointier” end of each finger.
In the oven they go, at 375 degrees for about 15-20 minutes. Watch closely for them to turn a nice golden brown!
For dipping, a basic marinara sauce is perfect – kind of like blood. You can try my Simply Best Marinara Sauce if you want to have something super authentic and delicious, but a good organic store-bought sauce will work great too!
Enjoy and happy Halloween!