If you’re looking to add a spooky, fun twist to your Halloween party spread, this Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe is just the thing to impress and delight your guests. Wrapped in golden, flaky crescent dough and bursting with a savory, cheesy turkey filling, these “icky intestines” offer the perfect balance of creepy and delicious. They look downright eerie but taste incredible, making them a guaranteed crowd-pleaser whether you’re feeding kids, adults, or a mixed crowd. Trust me, once you dive into this Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe, it will quickly become a seasonal favorite you’ll want to make every year.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that combine in a way to deliver savory flavor, great texture, and eye-catching color. Each component plays a key role, whether it’s tender turkey, gooey mozzarella, or the classic flakiness of crescent rolls.
- Olive oil: Adds a light, fruity base for sautéing vegetables and adds richness without overpowering.
- Red onion: Finely chopped for a subtle sweetness and vibrant color that complements the filling.
- Red bell pepper: Brings a mild crunch and bright hue that makes the filling pop.
- Ground turkey: A lean protein that soaks up the seasoning and provides a hearty bite.
- Garlic powder: Infuses every layer with warm, savory depth.
- Season salt: Enhances all flavors with a simple, balanced seasoning.
- Dried oregano: Adds a touch of herbal earthiness for an Italian-inspired twist.
- Marinara pasta sauce: Provides moisture, tang, and that iconic red “bloody” finish.
- Crescent roll sheets: The perfect buttery canvas for wrapping the filling and creating the intestine shapes.
- Shredded mozzarella: Melts beautifully inside and on top for a stretchy, cheesy delight.
- Butter: Melted and brushed on top to achieve a golden-brown, flavorful crust.
How to Make Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium-high heat. Toss in the finely chopped red onion and red bell pepper, sautéing until they soften and release their natural sweetness. This veggie base is key for adding moisture, texture, and color to the filling before the turkey hits the pan.
Step 2: Cook the Turkey
Next, add the ground turkey straight into the skillet and cook it until browned and fully cooked through, which should take about five minutes. Sprinkle garlic powder, season salt, and dried oregano over the meat to infuse it with warm, herbaceous flavor that pairs perfectly with marinara.
Step 3: Mix in the Marinara
Pour in one cup of marinara pasta sauce and stir until everything is well combined. This sauce not only keeps the filling juicy but will also contribute to the slightly tangy and savory profile that makes the stuffing irresistible. Remove from heat and let the mixture cool a bit before assembling.
Step 4: Prepare the Crescent Rolls
While the filling cools, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the crescent dough sheets and slice each into three long, even strips, which will serve as the intestines’ “sausages” that hold everything together.
Step 5: Fill and Shape the Intestines
Sprinkle shredded mozzarella along the center of each dough strip, then spoon the turkey mixture on top. Carefully bring the edges of the dough upward and pinch them shut, fully sealing the filling inside. This step is crucial to keep the flavorful filling encased in the soft, flaky dough as it bakes.
Step 6: Arrange and Brush
Place the stuffed dough strips on the baking sheet and wiggle or twist them gently to mimic the winding shape of intestines. Leave a bit of space between each to allow for expansion. Then, mix melted butter with garlic powder and brush it generously over the dough to create a shiny, golden crust.
Step 7: Bake and Add the Finishing Touches
Bake the rolls for 15 minutes until they start turning golden. Take them out and brush each with extra marinara sauce to create a “bloody” Halloween effect. Surround the intestines with any leftover turkey filling and sprinkle additional mozzarella on top before returning the pan to the oven for another 5–7 minutes until bubbly and perfectly browned.
Step 8: Serve Warm and Enjoy
Your spooky Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe is now ready to thrill and delight with its eerie appearance and unbelievably tasty interior. Serve them warm for the best gooey, tender experience.
How to Serve Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe
Garnishes
Adding garnishes like fresh basil leaves or a sprinkle of crushed red pepper flakes can brighten the dish visually and in flavor. For extra creepiness, drizzle a little more marinara sauce around the plate to mimic blood spatter—it’s all about the theatrical presentation with this recipe!
Side Dishes
Pair these stuffed crescent rolls with a crisp green salad dressed in a tangy vinaigrette to balance the savory richness. Roasted vegetables or a simple bowl of pumpkin soup also make excellent seasonal complements, rounding out your spooky feast perfectly.
Creative Ways to Present
For a fun Halloween party, twist the intestines into coil shapes on a large platter or scatter them around faux cobweb decorations. You might also serve individual intestines on mini plates with plastic “eyeballs” (golf ball-sized mozzarella balls with olive slices) for an extra spooky touch that’ll get guests talking.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. The crescent rolls will soften slightly but keep most of their delicious texture and flavor. Reheat carefully to keep the cheese melty and the dough tender.
Freezing
These Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe treats can be frozen either before baking or after cooling. If freezing raw, assemble the rolls and place them on a baking sheet in the freezer. Once firm, transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes. Cooked rolls freeze well too and should be wrapped tightly to prevent freezer burn.
Reheating
The best way to reheat these stuffed crescent rolls is in a 350°F (175°C) oven for around 10 minutes or until warmed through and crispy again. Avoid microwaving as it can make the dough soggy and less appetizing.
FAQs
Can I use ground beef instead of turkey?
Absolutely! Ground beef will work just as well and add a richer flavor, though ground turkey keeps the dish a bit lighter. Either protein pairs beautifully with the herbs and marinara.
Is there a vegetarian version of this Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe?
Yes! You can substitute the turkey with cooked lentils, finely chopped mushrooms, or a plant-based ground meat alternative to keep the filling hearty and satisfying while keeping it meat-free.
Can I make these ahead of time and bake later?
Definitely. Assemble the stuffed rolls, keep them covered in the fridge for a few hours or overnight, then bake fresh when you’re ready. Just make sure to brush with garlic butter and marinara before baking for that perfect finish.
What if I don’t have crescent roll dough?
You can use puff pastry sheets or homemade dough, but crescent roll dough is ideal because it browns beautifully and has the perfect stretch and flakiness for wrapping the filling securely.
How do I keep the rolls from leaking filling during baking?
Be sure to pinch the edges of the dough tightly and avoid overfilling the strips. Also, slightly chilling the assembled rolls before baking can help firm them up so they hold their shape better.
Final Thoughts
This Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe is not just a fun and frightful snack—it’s a genuinely delicious dish that brings smiles and amazement to any Halloween table. It’s simple, full of flavor, and perfectly festive. I can’t wait for you to try it out and see how much everyone will love these eerie, cheesy delights!
Print
Halloween Icky Intestines (Stuffed Crescent Rolls) Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8-10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Halloween Icky Intestines are a fun and spooky twist on stuffed crescent rolls, perfect for a festive Halloween snack or appetizer. Ground turkey, sautéed peppers and onions, marinara sauce, and melted mozzarella are wrapped in flaky crescent dough, shaped into eerie winding intestines, brushed with garlic butter, and baked to golden perfection. A touch of extra marinara sauce gives a delightfully “bloody” appearance, making this recipe both delicious and visually impressive for any Halloween gathering.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1/2 teaspoon season salt
- 1/2 teaspoon dried oregano
- 1 cup marinara pasta sauce, plus more for brushing
Crescent Rolls
- 2 tubes crescent roll sheets
- 3/4 cup shredded mozzarella, plus more for topping
Garlic Butter
- 4 tablespoons butter, melted
- 1 teaspoon garlic powder
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium-high heat. Add the red onion and red bell pepper, sautéing for 2-3 minutes until softened.
- Cook Ground Turkey: Add ground turkey to the skillet and cook until browned and cooked through, about 5 minutes. Season with garlic powder, season salt, and dried oregano.
- Add Marinara Sauce: Stir in 1 cup marinara pasta sauce, then remove the skillet from heat and let the mixture cool slightly to make it easier to handle when assembling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cut Crescent Dough: Roll out the crescent dough sheets and cut each sheet into 3 long strips, for a total of 6 strips to work with.
- Fill Crescent Rolls: Sprinkle shredded mozzarella down the center of each dough strip, then spoon the turkey filling on top. Bring the sides of the dough up around the filling and pinch the edges tightly to seal in the filling.
- Shape the Intestines: On the prepared baking sheet, twist and arrange the stuffed crescent rolls in a wavy, winding pattern to mimic the appearance of intestines. Leave some space between them as they will expand while baking.
- Prepare Garlic Butter: In a small bowl, combine the melted butter with garlic powder. Brush this garlic butter mixture generously over the shaped crescent rolls to add flavor and promote browning.
- Bake the Rolls: Bake the rolls in the preheated oven for 15 minutes until they begin to turn golden brown.
- Apply Bloody Sauce: Remove the rolls from the oven and lightly brush them with extra marinara sauce to give a “bloody” and spooky appearance fitting for Halloween.
- Add Leftover Filling and Cheese: Arrange any leftover turkey filling around the baked rolls on the baking sheet, sprinkle extra shredded mozzarella on top.
- Bake Again: Return the baking sheet to the oven and bake for an additional 5-7 minutes until the rolls are golden brown and the cheese has melted completely.
- Serve Warm: Remove from oven and serve the Halloween Icky Intestines warm for the best flavor and texture. Enjoy your spooky, delicious treat!
Notes
- Use ground turkey for a leaner filling or substitute with ground beef or chicken if preferred.
- Make sure to pinch the crescent dough edges well to prevent leakage of filling during baking.
- For a vegetarian option, substitute the turkey with sautéed mushrooms or a plant-based meat alternative.
- The marinara sauce brush adds a fun visual effect but can be omitted if desired.
- Leftover filling can be used as a dipping sauce or added to pasta for a quick meal.
