| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 12 bones |
Ingredients
- Nonstick cooking spray
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon sugar
- 1 teaspoon lime zest plus 1 tablespoon lime juice (1 large lime)
- 1/8 teaspoon ground nutmeg
- Pinch salt
- 1/2 cup seedless raspberry jam
- One 13.8-ounce can refrigerated pizza dough, such as Pillsbury
- 1 egg, beaten
Instructions
- Preheat the oven to 400 degrees F. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside.
- In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside.
- In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve.
- Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the “bones” with some egg wash and then sprinkle with the coconut mixture.
- Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime “blood” for dipping.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 228 |
| Total Fat | 5 g |
| Saturated Fat | 2 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 315 mg |
Reviews
Love this one, I have made it few times. Very cool looking and yummy. Instead of raspberry jam I use marinara sauce. Kids love them.
W