I admit it. I bought more Halloween kitchen gadgets! Hello Tombstone Bakeware! How cute, right? You really can’t blame me. I’m a Halloween shopping addict! It’s good news for you because now you can thank me for bringing these Halloween appetizers into your life! Pimento Stuffed Tombstones with a side of Red Pepper Jelly!
I have spent some serious cheddar at Homegoods so far this Halloween season… They always have such great pieces. I found this Nordic Ware Tombstone Cakelet Pan
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I knew I wanted to try another appetizer… and I’ve been totally obsessed with Pimento Cheese anything this past year or two since moving back to the south, so why not stuff pizza dough with it! A local restaurant, who has the most amazing Pimento Cheese Fritters, serves theirs with a Red Pepper Jelly so I took a page from their book. As for the Pimento Cheese itself…. I had every good intention of making it from scratch. In fact, I made A LOT of it from scratch… but never got it quite right. Taste test after taste test, and I always ended up liking my store bought version best. My go-to Pimento Cheese spread is Palmetto Cheese Original by Pawley’s Island, but if you have a tried & true recipe, certainly use that, and I’d love the recipe! I will continue to play with recipes, and update this post if I ever do find one that’s better than Palmetto.
Start by spraying the cakelet pan with baking spray. NOTE – do not use regular cooking spray on the nordic ware pans… only use the Baking version with flour. Roll out your dough. I buy the packaged tubes of refrigerated dough. I prefer the thin crust version for these kind of pockets. Cut the dough into 6 equal pieces, and gently lay each piece of dough into the greased tombstone cavity of the pan and press down slightly.
Add a few spoonfuls of the Pimento Cheese Spread into the tombstone cavities.
Fold dough over spinach mixture. Each cavity should be filled no more than 2/3 full.
Bake & Enjoy these tasty Halloween appetizers!!
On a side note… I’m baking away and realized what a coincidence it is that I was making these tombstones… Is it just me or do these seem like they would be perfect for an over the hill birthday party…. and oh yeah – today happens to be my birthday. While technically last year I went over that hill… it certainly feels more like it this year! I think my subconscious chose this week to make these!! So for those of you perhaps not looking to make these for Halloween… these would make an ironic dish for an over the hill birthday friend with a sense of humor!
But back to the season at hand… I served these on some purple artisan lettuce leaves. You can put a bowl of red pepper jelly on the side or… If you’re going for the creepy factor, red pepper jelly looks a lot like blood… so try topping the lettuce with the jelly and set the tombstones into the jelly. Pair these Pimento Stuffed Tombstone Halloween appetizers with the Vampire Table Setting to maintain that Undead theme… and wash them down with this Fall Inspired Blood Red Apple Cherry Sangria!
- 1 package Refrigerated Pizza Dough
- Nonstick Baking Spray with Flour
- 12 oz Pimento Cheese Spread
- Red Pepper Jelly
- Artisan Lettuce (for display)
- Preheat oven to 375
- Meanwhile, spray pan with Nonstick Spray
- Roll dough out to a large rectangle
- Cut into 6 even pieces
- Lay each piece of dough into the pan, and gently push into tombstone cavity
- Add a few spoonfuls of pimento cheese spread into each dough cavity
- Fold dough over to form a pocket
- Bake 15 minutes
- Serve with lettuce and red pepper jelly
can you make these ahead and freeze them and reheat and serve another time?
Hi Christine! Sorry for the late reply… but I actually don’t know if they can be frozen ahead. That’s a great question though. I’ll have to try it and let you know!