Chicken Finger Mummies
Caramel Apple Pops
Ingredients
- 1½ lb chicken tenderloins
- 2 Tbsp butter, melted
- ½ tsp Italian seasoning
- ¼ tsp salt
- 1 (8-oz) can refrigerated crescent dough sheet (or use crescent roll dough)
- ½ cup grated Parmesan cheese
- Candy eyeballs (see Note)
Instructions
- Preheat oven to 375°F. Toss chicken, melted butter, seasoning, and salt in a bowl. Spread into a single layer on a greased baking sheet.
- Bake 15 minutes; cool 15 minutes.
- Unroll crescent dough sheet on a lightly floured surface. Using a pizza wheel, cut dough lengthwise into ⅛- to ¼-inch-wide strips. Cut each strip into thirds.
- Wrap strips around each tenderloin to resemble "mummy bandages," leaving space at top for candy eyes. Return wrapped chicken to baking sheet; sprinkle with cheese.
- Bake 15 minutes or until golden brown. Arrange candy eyes in place on each mummy. Serve with ketchup and mustard.
Side Dish Ingredients
- 1 (12-oz) pkg milk chocolate chips
- 4 apples
- Lollipop sticks
- 1 (11-oz) pkg caramel bits
- 1 (16-oz) pkg honey-roasted peanuts, chopped (or use mini M&M candies)
Side Dish Instructions
- Melt chocolate chips in a microwavable dish according to package directions.
- Cut apples into ½-inch slices, discarding the cores and seeds. Pat apples dry with paper towels.
- To help the sticks stay in place, dip the tip of each lollipop stick in melted chocolate before sliding into each apple slice.
- Dip apple slices in melted chocolate, coating completely. Shake off excess chocolate before placing apples on a parchment paper-lined baking sheet.
- Transfer baking sheet to refrigerator to help chocolate set quickly.
- Melt caramel bits according to package directions. Drizzle over coated apple slices; immediately sprinkle with nuts.
- Return to refrigerator until caramel has set. For best results, serve Caramel Apple Pops the same day they're made.
Kid-Friendly Meal Plan
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