Broccoli Crescent Roll Ghosts

These Broccoli Crescent Roll Ghosts (Easy Halloween Appetizer or side dish) are a fun way to add a little Halloween spirit to your holiday table. Each broccoli floret gets wrapped in crescent roll dough to make a ghost, complete with little eyes and a mouth. Seasoned butter adds a little flavor, and the whole thing comes together with just a handful of ingredients. They’re a cute addition to Halloween parties, fall gatherings, or a spooky snack tray.

I love having some Halloween fun foods that aren’t sweet treats. Sometimes I feel like we get too sweeted-out. That’s where these fun ghosts come in. They’re savory and still spooky cute. They would be a welcome side dish at any dinner during October, as well as a great party snack at a Halloween party!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Recipe development

I’ve been seeing these cute “ghosts in a blanket” all over social media. So, I wanted to make a fun vegetarian version. Ghost broccoli in a blanket are a fun spooky Halloween twist on classic pigs in a blanket, but instead of hot dogs, I used broccoli florets in crescent roll dough, and then shaped them to look like little ghosts.

After baking, each spook snacks ghost comes out with its own shape and expression. Some stand tall, some look a little droopy, and a few might tip over. One of my favorite things about Halloween is that things don’t have to be perfect. Misshapen, warped, and slightly askew things are not only acceptable, but perfectly thematic.

And, I was pleasantly surprised to find the broccoli was perfectly cooked after baking. Not too raw, and not over cooked. Like Goldilocks, just right. This easy Halloween party food will be a hit at your house!

Tips for Making Broccoli Crescent Roll Ghosts

The full recipe with ingredients and instructions is in the printable recipe card below. I have tips and tricks, as well as serving suggestions for these broccoli crescent rolls in the post.

Broccoli florets: Look for large florets with sturdy stems. Trim the bottoms flat so they balance on the baking sheet. Flat bottoms help the broccoli stand upright, giving the ghosts a taller shape. If a floret tips over, you can still use it; the ghost may simply have a different shape. And, no you don’t have to cook the broccoli beforehand. It comes out perfectly cooked inside its little blanket.

Crescent dough: Cold dough is easier to cut and shape. Work promptly after unrolling it so the dough doesn’t become too soft or stretch when you cut the eyes and mouth. As it warms and softens, the eyes and mouths can stretch.

Don’t worry about perfect shapes. Cut the dough into roughly equal squares. The uneven, flowing edges help give each ghost its own shape. You can pinch the sides to create little arms or leave the dough draped naturally. Try keeping the dough draped fairly evenly in front and back to help with balancing the ghosts.

Arrange the ghosts with space between them on the baking sheet. The dough needs room to puff and spread as it bakes.

Make the faces before baking. Cut the eyes and mouth before the ghosts go into the oven. A straw works well for the eyes, while a small knife can help shape the mouth. Gently stretch the openings if needed.

Expect different expressions. The dough puffs as it bakes, so every ghost will look a little different. Some ghosts may tip over during baking, that’s ok.

Check the dough package. Crescent roll brands and dough styles may have different baking recommendations. Start checking at 11 minutes and bake until the dough is golden and the broccoli is tender.

Serve them fresh. These Halloween broccoli appetizers have their best texture straight from the oven. You can refrigerate leftovers for up to 3 days, but they have the best texture right away. Though I have been known to eat one cold from the fridge!

Serving Suggestions

Halloween appetizer board: Serve the ghosts with cheese cubes, crackers, olives, carrot sticks, and a few other spooky snacks like mushroom skulls and mozzarella skulls.

Vegetable platter: Add them to a vegetable platter with ranch or another favorite dip for a mix of fresh and baked vegetables.

Halloween family dinner: Pair them with tomato soup, a simple green salad, or grilled cheese for a casual Halloween meal.

They might be really good with a little shredded cheddar cheese on top of the broccoli and under the crescent dough, but I didn’t test that.

Storage and make ahead

Store cooled leftovers in an airtight container in the fridge for up to 3 days.

Use an oven or toaster oven until warmed through. Avoid the microwave, if possible, since it can make the crescent dough rubbery.

Freezing: I wouldn’t recommend freezing the finished ghosts. The broccoli can release moisture as it thaws, which may affect the pastry texture.

Make-ahead prep: Trim the broccoli and mix the seasoned butter in advance. Assemble the ghosts shortly before baking for the best results.

FAQ

Can I use regular crescent roll dough instead of a dough sheet?

Yes. Use regular crescent roll dough and press the perforated seams together before cutting it into 8 squares. A seamless dough sheet also works well.

Can I Make These Ahead?

For the best results, prepare and bake the ghosts shortly before serving. You can wash and trim the broccoli ahead of time and mix the seasoned butter in advance. Assemble the ghosts close to baking time to help keep the dough cold and the faces neat.

How do I store leftover Broccoli Crescent Roll Ghosts?

Let the ghosts cool, then place them in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or toaster oven until warmed through.

More Halloween food ideas

For more savory spooky treats and Halloween appetizers for kids to go with these ghosts, try one of these Halloween recipes: skull egg bites, pizza skulls, jalapeno popper mummies, and breadstick snakes.

Let’s keep in touch

If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools

If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.