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