Halloween Cherries and Intestines

I recently taught a cooking class on Halloween night meals. Usually we get pizza, to tell the truth, but we came up with some good, kid friendly, palate friendly foods!

One recipe  that I did, was a take on a favorite recipe for breadsticks. Usually the breadsticks are covered in garlic and parmesan, but I wanted sweet AND scary. So, I wanted to make the breadsticks into intestines and cook them with cherry pie filling. I didn’t have any cherry pie filling, but I DID have canned cherries, so I did what any retro recipe gal would do and turned to my 40′s cookbook.
Here is what I found:

The breadsticks turned out awesome! Soo tasty, but the cherry pie filling was NOT. Obviously the tapioca that I had and the one called for the in recipe are different. I ended up with hard bits of slightly bloated tapioca among some sauce and cherries.

What did we learn? Make this recipe, but with canned pie filling OR a lot less tapioca! This is great and slightly gross. Perfect for your Halloween buffet!


  • 2 c. hot tap water
  • 1 T yeast
  • 2 T sugar
  • Red or pink food coloring
  • 1 T salt
  • 4-5 c. flour
  • Canned cherry pie filling
  • 2-3 T. melted butter
  • Cinnamon and sugar mixture (I do a 1 to 6 ratio)


  1. Pour water into a bowl or mixer. Sprinkle yeast over the top and then sugar on top of the yeast. Let work about 5 minutes.
  2. When bubbly, add food coloring to desired color.
  3. Add 1 cup of flour and mix.
  4. Add salt and then enough flour to make a soft dough. Let rise.
  5. When risen, grease a 9×13 baking dish and spoon in cherry pie filling.
  6. Halve the dough and roll out dough into a rectangle. Cut into inch wide strips. Take each strip and pinch ends together. Twist and place randomly over the pie filling.
  7. Brush with melted butter and sprinkle with cinnamon and sugar.
  8. Bake in oven at 400 for 15-20 minutes or until the middle is set.

Here is the dough rolled out:

Here they are in the pan:

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