3 Simple Halloween dishes

Bloody eyeball sandwiches are a ghoulish meal for

Bloody eyeball sandwiches are a ghoulish meal for a creepy Halloween night. (Credit: Marge Perry)

Marge Perry

Newsday columnist Marge Perry Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts,

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TIP The meatballs, pizza and quesadillas may all be prepared in advance and cooked or heated just before serving.

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BLOODY EYEBALL SANDWICHES

1 large egg

1 pound lean ground beef (93 percent lean)

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan

1 tablespoon olive oil

1 ounce provolone cheese, cut in 1/2-inch rounds

1/4 cup sliced green pimento-stuffed olives

1 1/2 cups tomato-basil sauce

6 potato (or regular) hot dog rolls

1. Coat a baking sheet or broiler pan with cooking spray; preheat the broiler.

2. Beat the egg lightly with a fork in a large bowl. Add the beef, bread crumbs and Parmesan; mix thoroughly. Form into 18 round balls (each about 11/2 inches in diameter), press lightly on the top and bottom to slightly flatten.

3. Heat the oil in a large nonstick skillet over medium high. Add the meatballs and cook until browned on the undersides, about 4 minutes; turn and cook until again browned, about another 4 minutes. Transfer to the prepared pan.

4. Top each meatball with a piece of provolone and broil until just melted, about 2 minutes. As soon as it comes out of the oven, top each piece of cheese with an olive slice stuffed with pimento.

5. Warm the tomato sauce in the skillet; place the meatballs "eyeballs" facing up in the sauce until warmed through. To serve, spoon the sauce in the folds of each roll and top with the meatballs.

Makes 6 servings.

Nutritional analysis for each serving 315 calories, 22 g protein, 32 g carbohydrates, 1 g fiber, 12 g fat, 4 g saturated fat, 594 mg sodium

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SPIDER WEB PIZZA PIE

"Hide" pepperoni or other surprise ingredients under the tomato sauce for a tasty Halloween trick.

1 (12-inch) whole-wheat thin pizza crust

1 cup bottled tomato sauce

4 ounces mozzarella, cut in thin 2-inch long strips

2 to 3 pitted black olives

1. Preheat oven to 450 degrees.

2. Place pizza crust on a baking sheet pan and spread the sauce over the surface, leaving a 1/2-inch border free. Form the web using the mozzarella: start in the center and form 8 spokes that extend to about a half-inch from the outer edge. Join the spokes in concentric circles. Bake 8 to 10 minutes, until cheese is melted and crust is golden.

3. Immediately form spider on the warm cheese near the center of the web: cut 1 olive in half and invert one half to form the biggest part of the body; cut the remaining half in half again and use 1 piece for the head. Cut 8 thin lengthwise strips from the remaining olives for the legs.

4. To serve, cut in 8 slices.

Makes 4 servings.

Nutritional analysis for each serving 299 calories, 16 g protein, 38 g carbohydrates, 6 g fiber, 12 g fat, 6 g saturated fat, 945 mg sodium

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JACK-O-LANTERN QUESADILLAS

8 (6-inch) flour tortillas

1 (16-ounce) can low-fat refried beans

4 ounces (1 cup) shredded reduced-fat orange Cheddar

4 teaspoons canola oil, divided

1. Preheat the broiler; coat a baking sheet pan with cooking spray.

2. Stack the tortillas and, using the point of a paring knife, cut away enough of the top to form a pumpkin stem. Working with 1 tortilla at a time, cut out triangles for the eyes and nose and a big mouth with teeth. Repeat using a total of 4 of the tortillas.

3. Spread each of the 4 tortillas that do not have a face with an even layer of the refried beans. Top with the cheese. Position the tortillas with the cutouts on top.

4. Heat 1 teaspoon of the oil in a medium skillet over medium high; slide 1 quesadilla in the pan and cook until the cheese begins to melt and the tortilla is golden on the underside, about 2 minutes. Slide onto the prepared baking sheet pan. Repeat with the remaining tortillas.

5. Place under the broiler for 1 to 2 minutes until tops are golden; serve immediately.

Makes 4 servings.

Nutritional analysis for each serving 382 calories, 17 g protein, 47 g carbohydrates, 7 g fiber, 14 g fat, 5 g saturated fat, 774 mg sodium