Conjure up some magical Crescent Roll Witch Hats for your Halloween party.
These festive appetizers are sure to impress your guests.
Originally published on October 6, 2011.
If you are hosting a witch-themed Halloween party or a traditional Halloween party, then these appetizers are a must. They are rather simple to make, although a bit time-consuming, but they are really magical and they will definitely dress up your food table.
Back in 2011 when I originally wrote this recipe post, we were hosting a witch and wizard-themed Halloween party. I had already created an entire chapter filled with witch-themed desserts and appetizers for my book, Hungry Halloween featuring Movie Monster Munchies, Bewitched Buffet, and Dead Man's Diner and had planned to serve Cackling Crackers and Full Moon Dip, a Cheese Ball Cauldron, a Witch Hat Cheese Ball, and a Black Cat Cheese Ball to our party guests but I wanted something else to serve that would not only look magical but taste great.
Earlier in 2011 I had created my ever-popular Crescent Roll Carrots for Easter and thought it would be fun to use that idea to make something for Halloween and I decided to use crescent rolls to make these chicken salad-filled witch hats.
Let's make some crescent roll witch hats.
Ingredients
- flour
- Pillsbury Crescent Recipe Creations Seamless Dough Sheet
- egg wash
- poppy seeds or black sesame seeds
- cheese (white or orange cut into ½"-¾" wide by 6" long strips)
- softened cream cheese
- filling (pesto chicken salad, tuna salad, plain chicken salad, ham salad, shrimp salad)
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- template - create it out of paper or card stock
- Draw a 4" line.
- Then create a triangle with two 3 ¾" sides.
- Under the 4" line create a curved area.
- pizza cutter or knife
- 3" round cookie cutter
- 5 metal cream horn molds
- pastry brush
- parchment paper or foil
- baking sheet
Instructions
Cut crescent dough into witch hats.
- Roll out a tube of Pillsbury Crescent Roll Creations Seamless Dough Sheet on a lightly floured cutting board.
- Use your hands or a rolling pin to flatten out and even out the thickness of the dough, stretching it out a bit.
- You can find the tubs of this soft crescent roll dough in the refrigerator section of your grocery store near the refrigerated biscuits.
- If your grocery store does not carry this product you can use puff pastry. You'll need to dock the puff pastry dough (poke it with a fork all over the surface of the dough) to keep it from puffing up too much.
- I don't recommend using traditional crescent roll dough that is cut into triangles. In order to use this dough you would need to pinch together all the seams, but when the witch hats bake, I'm not sure how well all those pieces will hold together.
- Use a piece of paper or card stock to make a template.
- Draw a 4" line.
- Then create a triangle with two 3 ¾" sides.
- Under the 4" line create a curved area.
- Set the template on the dough and cut out 5 triangles using a pizza wheel or knife.
- Then cut 5 circles using the 3" round cookie cutter.
Wrap crescent dough around cream horn forms.
- Layout your triangles of dough.
- Set the seam of the cream horn mold along one straight edge of the triangle.
- Roll the cream horn form over bringing the dough with it until both straight edges of dough meet up.
- Press the two edges of the dough together, flattening it and smoothing it out so the seam won't puff when baked.
Roll crescent dough witch hats in poppy seeds.
- Place poppy seeds or black sesame seeds in a shallow dish (or lid.)
- Brush the cones of dough with egg wash then roll them in poppy seeds, being sure to completely cover the cone.
- If you have bare spots you may have to carefully drip on some more egg wash then press the poppy seeds onto the dough.
- Brush the rounds of dough on one side with egg wash. Set the egg-washed side of the dough into the poppy seeds and press gently.
Chill.
- Line a baking sheet with parchment paper.
- Set poppy seed-covered cones on a 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.
- Preheat oven to 400 degrees Fahrenheit.
Bake
- Bake for 6-8 minutes until deep golden brown.
- Allow the cones to cool for about 5 minutes then carefully remove them from the cream horn forms.
Trim
- Gently pull on the cones, holding onto the end of the metal cream horn forms removing them from the metal forms.
- If they are sticking allow them to cool a few more minutes then try again.
- Depending on how the dough is 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.
Fill crescent roll cones with chicken salad.
- Carefully fill each cone with your savory filling. I used pesto chicken salad which I made by combining about 1 cup of diced chicken breast with 3 tablespoons of mayonnaise, 2 tablespoons of homemade basil pesto, and a pinch of salt.
- Set each cone down in the center of a dough circle.
- Cut thin slices of cheese into ½"-¾" wide by 6" long strips.
- Brush a thin layer of softened cream cheese over one side of each cheese strip.
- Wrap one strip of cheese with the cream cheese facing the crescent roll hat around the base of each cone.
- Press the two edges of the cheese together gently.
- They are ready to serve.
- NOTE: If you are making more than 5 hats, be sure to clean your cream horn forms before repeating the process to make more hats.
VIDEO TUTORIAL - Crescent Roll Witch Hat Appetizers
Storage
You can refrigerate your hats for a few hours or up to a few days, depending on the filling. Mine kept well for several days - the hats didn't get soggy at all.
If your filling is a bit wet, then you might not want them sitting around for more than a few hours. I think those filled with cream cheese or cheese spread would also keep for several days.
Variations
I was happy with how these hats looked, but do think they could have had a few embellishments. If you make them, you might want to add a buckle using orange cheese.
To give the actual hat more character, you could allow the tip of the cone to bend over. Just form the triangle of dough on the cream horn mold allowing the very top point to hang over.
Related Recipes
If you enjoy making these witch hat crescent rolls, you might also enjoy making these other witch-themed appetizers and desserts.
Be sure to check out all the Halloween recipes here on Hungry Happenings.
Recipe
Pointed witch hats made using Pillsbury Recipe Creations Seemless Crescent Dough Sheets are decorated with poppy seeds and cheese and can be filled with pesto chicken salad or your favorite ham, shrimp, or tuna salad.
- flour, for dusting cutting board
- 1 Pillsbury Crescent Seamless Dough Sheet
- 1 egg white, lightly beaten
- ⅓ cup poppy seeds
- 2 slices of cheese cut into ½"-¾" wide by 6" long strips
- 2 tablespoons softened cream cheese
- ¾ cup chicken or ham salad
-
Preheat oven to 400 degrees Fahrenheit.
-
Unroll dough on a lightly floured cutting board and cut 5 circles using a 3-inch round cookie cutter and 5 triangles with 3 ¾-inch sides and a 4” curved bottom edge.
-
Wrap the crescent dough triangles around metal cream horn forms to create the pointed hats.
-
Brush the cones and dough circles with egg white then roll in poppy seeds and set on a parchment lined pan.
-
Refrigerate for 20 minutes then bake for 6-8 minutes until deep golden brown.
-
Allow the cones to cool for about 5 minutes then carefully remove them from the cream horn forms.
-
Fill each cone with chicken salad.
-
Use cream cheese to attach each cone to a round.
-
Wrap a strip of cheese around the base of the cone and attach using cream cheese.
- If you are making more than 5 hats, be sure to clean your cream horn forms before repeating the process to make more hats.
- Make sure you set the wrapped cream horn forms on the baking sheet seam side down.
- I used pesto chicken salad which I made by combing about 1 cup of diced chicken breast with 3 tablespoons mayonnaise, 2 tablespoons homemade basil pesto, and a pinch of salt.
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Robin says
I was hoping to find a cute Halloween recipe that want filled with sweets that the adults could enjoy , This is almost perfect. I say "almost" only because I do not own a butter horn thingy ,let alone several to bake the pointy hats. Your recipe has inspired me to try making a spider shape using pastry cut outs. Kinda like a mini pot pie appetizer. Not sure if kneading black food coloring into the dough will work (i am no chef.) Not sure what to fill them with yet either. Something healthy? Would have to be tasty enough for the kids to want to eat too. Don't want to have my hard work thrown in the trash. 😊 Who knows? Maybe if I keep looking , I will find a similar recipe of yours that is perfect for what I need. My neighbor is the "chef". We are having a mini Halloween party for her (8) yr old grandson today. Thank you for sharing and inspiring me. You are very creative and talented. 😀
Beth says
Hi Robin,
If you do decide to make these witch hats, you could wrap sugar cones (ice cream cones) in tin foil and use them in place of the cream horn forms. I've done that before and it works pretty well. Just know that your hats will be a little larger so you may need to adjust the size of the hat brim.
I've seen pot pies with spiders on top and they are really cool. If you make homemade dough you could definitely add some black food coloring, otherwise you could brush black food coloring over top of the spider before baking.
I hope you find something that works for you and that you have a lot of fun at your party.
Happy Halloween! 🙂
happy wheels unblocked says
Why can you have so much interesting idea? o_o Thank you so much for sharing!!!
thepaintedapron.com says
so clever, can't wait to try this!
http://livingatthewhiteheadszoo.blogspot.com/ says
I just found your blog today and you are amazing. I'm hopping from post to post. Love your creativeness.
Marilyn says
LOVE this..So creative.. Officially following ya with smiles.. I'm Marilyn from http://theartsygirlconnection.blogspot.com and I would LOVE for you to stop in sometime/link this to my Pin Inspirational Thursdays link party happening now. TY.. Off to indulge in all this burst of creativity here.. :))
carolinaheartstrings says
You are very creative! They look delicious. Come over and visit. We have a wonderful gnocchi recipe this week and be sure to leave a comment on our blogivesary post and you may win one of our great prizes.
Lindy@Itsy Bitsy Paper says
Wow, those look great. I hope you will link this up to my Wickedly Creative Halloween Ideas Party.
http://www.itsybitsypaperblog.com/2011/09/wickedly-creative-halloween-ideas-linky.html
MrsFoxsSweets says
These look fabulous! I have pinned them!
Shannon, Food Channel Editor, Momtrends.com says
These are so cute! (And I love pesto chicken salad.)
Thanks for linking up to Momtrends this week.
~Shannon, Food Channel Editor, Momtrends.com
Lady Behind The Curtain says
I Love your recipe! These are so cool! Would you come over to Cast Party Wednesday tomorrow and share your tasty recipe with us?
Thanks
I hope to see you there!
http://ladybehindthecurtain.com
Meg@MegaCrafty says
So cute! I just did a dessert version of witch hats but I really love the idea of having them as an app!
the decorated cookie says
You are just so amazing with all things Halloween! I'll post yet again today on Edible Crafts 🙂
Winnie says
A work of art!! And an amazing one!
Gypsy Heart says
These are awesome!!
Pat
Leslie says
As always, you’re creativity is amazing!
Sue says
I love these! They do look magical!
Mal says
What a fun idea!
http://chicgeekery.blogspot.com/
my3tartlets.com says
Seriously, so cute! Love that they are an appetizer too.. You're so creative! 😀