13 Halloween Snacks Perfect for a Spooky Gathering

Halloween gatherings are easier to plan when you have a few reliable snack ideas ready. These recipes focus on simple ingredients and straightforward steps that fit into a busy schedule. You will see options that work for both kids and adults without needing special tools. Most can be made ahead so you spend less time in the kitchen on the day. They cover sweet and savory choices to match what your guests usually like.

Helpful Tips Before You Start

A little planning keeps the snack prep simple and the party running smoothly.

Pick Make-Ahead Items

Choose at least four recipes that can be finished the day before. Dips, popcorn mixes, and cookie dough all hold well and reduce day-of work.

Set Up a Garnish Station

Prep small bowls of olives, candy eyes, or chopped herbs ahead of time. Guests or helpers can add the final spooky touches right before serving.

Focus on Finger Foods

Cut everything into bite-size pieces so people can graze while talking. Avoid knives or plates that need extra space at a crowded table.

Label Ingredients Clearly

Write out simple cards noting nuts, dairy, or gluten in each dish. This helps guests with allergies move through the spread without questions.

Mummy-Wrapped Sausage Rolls with Mustard Dipping Sauce

These sausage rolls get wrapped in strips of dough to look like little mummies, which makes them a fun choice for a Halloween spread. They bake up flaky on the outside with juicy sausage inside, and the simple mustard dip adds a tangy bite that balances the richness. Serve them warm at a spooky gathering where guests can grab a few while mingling.

This recipe serves 4 people. – 8 mini sausages – 1 can (8 oz) crescent roll dough – 1 large egg – 3 tablespoons yellow mustard – 1 tablespoon mayonnaise – 1 teaspoon honey

### Instructions 1. Preheat the oven to 375°F and line a baking sheet with parchment paper. 2. Unroll the crescent dough and cut it into thin strips about 1/2 inch wide. 3. Wrap the dough strips around each mini sausage, leaving a small gap for the face to create the mummy look. 4. Place the wrapped sausages on the baking sheet. 5. Beat the egg in a small bowl and brush it lightly over the dough strips. 6. Bake for 12 to 15 minutes until the dough is golden brown. 7. While the rolls bake, stir together the mustard, mayonnaise, and honey in a small bowl to make the dipping sauce. 8. Let the rolls cool for a few minutes, then serve them with the mustard dipping sauce on the side.

### Extra Tips Cut the dough strips evenly so the mummies bake at the same rate and avoid raw spots in thicker areas. The dipping sauce can be mixed the day before and kept in the fridge to let the flavors settle. If the dough starts to brown too quickly, loosely cover the tray with foil for the last few minutes of baking.

Spiderweb Layered Taco Dip with Tortilla Chips

This layered taco dip brings a simple Halloween twist to a classic party snack. The spiderweb design on top makes it stand out at any spooky gathering while the familiar taco flavors keep it easy to enjoy. Creamy layers sit over hearty beans with melted cheese and fresh salsa for a mix of textures that pair well with crunchy tortilla chips.

Spiderweb Layered Taco Dip with Tortilla Chips

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Course Appetizer

Cuisine Mexican

Servings 4 people

Equipment

• Baking Dish
• Mixing Bowl
• Zip-top Bag

Ingredients

  

• 1 can (16 oz) refried beans
• 1 cup shredded Mexican cheese blend
• 1/2 cup prepared salsa
• 1 cup sour cream
• 1/4 cup sliced black olives
• Tortilla chips, for serving

Instructions

 

• Spread the refried beans evenly in the bottom of an 8-inch baking dish to form the base layer.
• Sprinkle the shredded Mexican cheese blend over the beans and place the dish under the broiler for 2 to 3 minutes until the cheese melts.
• Remove the dish from the broiler and let it cool for a few minutes, then spoon the salsa over the melted cheese in an even layer.
• Spread 3/4 cup of the sour cream over the salsa to cover the surface completely.
• Place the remaining 1/4 cup sour cream in a small zip-top bag, snip off one corner, and pipe thin lines across the sour cream to form a spiderweb pattern.
• Arrange the sliced black olives in the center to create a spider shape, then serve with tortilla chips on the side.

Notes

Pipe the sour cream lines slowly so they stay thin and distinct on the surface. If you prepare the dip ahead, add the sour cream web and olives just before guests arrive to keep the design sharp. Leftovers store well in the refrigerator for one day, though the web may soften slightly.

Course: Appetizer
Cuisine: Mexican
Equipment: Baking Dish, Mixing Bowl, Zip-top Bag

Ghostly Cheese-Stuffed Mini Peppers

These mini peppers filled with a creamy white cheese mixture bring a simple spooky touch to any Halloween table. The pale filling stands out against the bright pepper skins, and a few olive slices turn each one into a small ghost face. They fit well at casual gatherings where guests want something light but still themed.

The crisp pepper shell holds up to the soft filling without getting soggy, giving a nice contrast in each bite. Serve them warm so the cheese stays creamy.

Ghostly Cheese-Stuffed Mini Peppers

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Knife

Ingredients

  

• 12 mini bell peppers
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 black olives, sliced

Instructions

 

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Cut a small slit along one side of each mini pepper and remove the seeds while keeping the pepper mostly whole.
• In a mixing bowl, combine the softened cream cheese, shredded mozzarella, garlic powder, salt, and black pepper until smooth.
• Spoon the cheese mixture into each pepper until filled but not overflowing.
• Place the stuffed peppers on the baking sheet and bake for 12 to 15 minutes until the peppers soften slightly and the cheese begins to melt.
• Remove from the oven and press two olive slices onto the front of each pepper to create eyes.

Notes

Slice the olives thinly so they stay in place on the warm cheese without sliding. If you prepare the peppers ahead, fill them and store them covered in the fridge, then bake right before serving so the cheese stays creamy. For a milder flavor, reduce the garlic powder by half.

Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Knife

Witch Finger Breadsticks with Marinara Sauce

These breadsticks make a fun addition to any Halloween spread. Shaped to look like witch fingers, they bring a playful element to the table while still tasting like classic savory breadsticks. The chewy dough gets a light garlic flavor from the seasoning, and the marinara offers a simple dip that balances the saltiness.

They work well for casual gatherings where guests can grab a few and dip as they mingle. The almonds add a slight crunch at the tip, giving each piece a bit of texture contrast.

Witch Finger Breadsticks with Marinara Sauce

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Baking sheet
• Parchment paper
• Small saucepan

Ingredients

  

• 1 pound pizza dough
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning
• 12 whole almonds
• 1 1/2 cups marinara sauce

Instructions

 

• Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
• Divide the pizza dough into 12 equal pieces and roll each piece into a thin log about 5 inches long to form the finger shape.
• Use a knife to score two or three shallow lines across the middle of each log to create knuckle details.
• Place the logs on the prepared baking sheet and brush each one lightly with olive oil.
• Sprinkle the garlic powder, salt, and Italian seasoning evenly over the dough pieces.
• Press one almond firmly into the tip of each breadstick to form the fingernail.
• Bake for 12 to 15 minutes until the breadsticks turn golden brown.
• Warm the marinara sauce in a small saucepan over low heat and serve it alongside the breadsticks for dipping.

Notes

Score the knuckles lightly so they show after baking but do not cut all the way through the dough. If the almonds slip during baking, press them back in right after removing the pan from the oven. Leftovers can be stored in an airtight container at room temperature for one day and reheated briefly in a 350-degree oven to restore crisp edges.

Course: Appetizer
Cuisine: Italian
Equipment: Baking sheet, Parchment paper, Small saucepan

Bat Wing BBQ Chicken Drumettes

These drumettes get their name from the way the meaty ends fan out after baking, giving them a bat-like shape that suits a Halloween spread. The BBQ coating turns deep and glossy in the oven, creating a sticky finish that works well for a casual gathering where guests grab snacks by hand. The flavor leans smoky and lightly sweet with a touch of garlic.

They hold up well on a platter alongside other finger foods and stay moist inside even after a second bake.

Bat Wing BBQ Chicken Drumettes

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Large bowl
• Baking sheet
• Oven

Ingredients

  

• 12 chicken drumettes
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

 

• Heat the oven to 400 degrees and line a baking sheet with parchment paper.
• In a large bowl, stir together the olive oil, smoked paprika, garlic powder, salt, and black pepper.
• Add the chicken drumettes to the bowl and toss until each piece is evenly coated with the spice mixture.
• Spread the drumettes in a single layer on the prepared baking sheet.
• Bake for 20 minutes, then remove the sheet from the oven.
• Pour the BBQ sauce over the drumettes and toss gently to coat them all.
• Return the sheet to the oven and bake for another 15 minutes until the sauce thickens and the edges darken.

Notes

Let the drumettes rest for five minutes after baking so the sauce sets and does not slide off when moved to a platter. If the BBQ sauce is very thick, warm it slightly before tossing so it spreads evenly. Leftovers reheat best in a 350-degree oven for 8 minutes to restore crisp edges without drying the meat.

Course: Appetizer
Cuisine: American
Equipment: Large bowl, Baking sheet, Oven

Pumpkin Deviled Eggs with Smoked Paprika

These deviled eggs bring a subtle pumpkin flavor to the table through a touch of puree in the filling. The result is a creamy bite with warm color that suits a Halloween snack table. Smoked paprika adds a gentle smokiness that balances the richness of the eggs.

The recipe works well for small gatherings where you need something easy to prepare ahead. It keeps the classic deviled egg format but shifts the taste profile to match the season.

Pumpkin Deviled Eggs with Smoked Paprika

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Mixing Bowl
• Knife

Ingredients

  

• 6 large eggs
• 3 tablespoons pumpkin puree
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika, plus extra for dusting
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

 

• Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat, then remove the pot from the heat and let the eggs sit for 12 minutes.
• Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes before peeling.
• Slice each egg in half lengthwise. Scoop the yolks into a mixing bowl and place the whites on a serving plate.
• Add the pumpkin puree, mayonnaise, Dijon mustard, smoked paprika, salt, and black pepper to the yolks. Mash and stir until the mixture is smooth.
• Spoon or pipe the filling back into the egg white halves. Dust the tops lightly with extra smoked paprika before serving.

Notes

Make the filling a day ahead and store it in the fridge, then fill the eggs just before guests arrive to keep the whites firm. If the mixture seems too thick after mashing, stir in an extra teaspoon of mayonnaise. Skip the Dijon if you prefer a milder flavor and use only the smoked paprika for seasoning.

Course: Appetizer
Cuisine: American
Equipment: Large Pot, Mixing Bowl, Knife

Monster Eyeball Caprese Skewers

These skewers turn a classic Caprese into a fun Halloween snack. The mozzarella balls act as eyeballs with olive pupils, making them a hit at any spooky gathering. They come together quickly and offer a fresh bite with creamy cheese, juicy tomato, and fragrant basil.

They work well as finger food for parties where guests mingle. The simple flavors stay light while the presentation adds a playful touch.

Monster Eyeball Caprese Skewers

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Course Appetizer

Cuisine Italian

Servings 4 people

Equipment

• Wooden skewers
• Mixing bowl

Ingredients

  

• 12 cherry tomatoes
• 12 bocconcini mozzarella balls
• 12 fresh basil leaves
• 6 black olives, sliced into 12 thin rounds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 8 wooden skewers

Instructions

 

• Place one olive slice on top of each mozzarella ball to create the eyeball effect.
• Thread one cherry tomato, one basil leaf, and one prepared mozzarella ball onto each skewer. Repeat until all ingredients are used, aiming for two skewers per person.
• Arrange the finished skewers on a serving plate.
• Drizzle the olive oil and balsamic vinegar evenly over the skewers.
• Sprinkle with salt and pepper just before serving.

Notes

Assemble the skewers a few hours ahead and keep them covered in the fridge, but add the oil and vinegar right before guests arrive to keep the basil fresh. If you want a milder taste, use a milder vinegar or skip the pepper. These do not hold up well for reheating, so plan to serve them at room temperature.

Course: Appetizer
Cuisine: Italian
Equipment: Wooden skewers, Mixing bowl

Graveyard Hummus with Pita Chip Tombstones

This hummus turns a simple dip into a fun centerpiece for any Halloween spread. Creamy chickpeas blend into a smooth base that holds up well when pita pieces are inserted upright. The baked pita chips add crunch and stand like markers, giving the dish a clear graveyard look without extra fuss.

It works best at a casual gathering where guests can scoop and chat. The flavor stays mild and savory with a light garlic note and a touch of smokiness from the paprika on the chips.

Graveyard Hummus with Pita Chip Tombstones

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Course Appetizer

Cuisine Mediterranean

Servings 4 people

Equipment

• Food processor
• Baking sheet
• Knife

Ingredients

  

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, peeled
• 1/2 teaspoon salt
• 4 whole pita breads
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika

Instructions

 

• Place the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, garlic clove, and salt in a food processor. Blend until the mixture is smooth and creamy.
• Spoon the hummus into a shallow serving dish and smooth the top with the back of a spoon.
• Preheat the oven to 375 degrees. Cut each pita bread into tombstone shapes using a knife.
• Brush both sides of the pita shapes with the remaining 2 tablespoons olive oil and sprinkle lightly with smoked paprika.
• Arrange the pita pieces on a baking sheet in a single layer. Bake for 8 to 10 minutes until crisp and lightly browned.
• Let the pita chips cool for a few minutes, then stand several pieces upright in the hummus to create the graveyard effect.

Notes

Bake the pita chips just until crisp so they stay sturdy when inserted into the hummus. If the hummus seems thick after blending, add a splash of water one teaspoon at a time while processing to reach a spreadable consistency. Store leftovers covered in the refrigerator and refresh the surface with a drizzle of olive oil before serving again.

Course: Appetizer
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Knife

Cauldron Spinach Artichoke Dip in a Bread Bowl

This spinach artichoke dip comes together in a hollowed bread loaf that looks like a small cauldron on the table. The warm, creamy filling pairs well with crackers or vegetable sticks at a fall gathering.

The texture is thick and cheesy with tender pieces of artichoke and spinach throughout. It stays hot in the bread bowl for easy sharing.

Cauldron Spinach Artichoke Dip in a Bread Bowl

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Oven
• Knife

Ingredients

  

• 1 round sourdough loaf
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 cup frozen spinach, thawed and drained
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat the oven to 375 degrees. Slice off the top of the sourdough loaf and hollow out the center, leaving a 1-inch border around the edges. Set the bread pieces aside for dipping.
• In a mixing bowl, combine the softened cream cheese and mayonnaise until smooth. Stir in the spinach, artichoke hearts, mozzarella, Parmesan, garlic, salt, and black pepper.
• Spoon the mixture into the hollowed bread bowl. Place the filled loaf on a baking sheet.
• Bake for 25 minutes until the dip is hot and the cheese is melted and lightly browned on top. Let it rest for 5 minutes before serving.

Notes

Serve the dip straight from the bread bowl while it is warm. If the dip thickens as it cools, stir in a spoonful of the reserved bread crumbs to loosen the texture. Leftovers can be scooped out and reheated in a small oven-safe dish.

Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven, Knife

Skeleton Bone White Chocolate Pretzel Rods

These pretzel rods coated in white chocolate make a simple snack that looks like bones on a Halloween table. They work well for parties because they require little hands-on time and travel easily to gatherings.

The finished rods offer a sweet white chocolate shell over a salty, crunchy center. The look comes from the pale coating that mimics bone color without extra decorations.

Skeleton Bone White Chocolate Pretzel Rods

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Course Snack

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Microwave-safe bowl
• Parchment paper

Ingredients

  

• 12 pretzel rods
• 8 ounces white chocolate chips
• 1 tablespoon coconut oil

Instructions

 

• Line a baking sheet with parchment paper and set it aside.
• Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring after each one, until the mixture is fully melted and smooth.
• Hold one pretzel rod by the uncoated end and dip it into the melted white chocolate, covering about three-quarters of its length. Let excess chocolate drip back into the bowl.
• Set the dipped rod on the prepared baking sheet. Repeat with the remaining rods.
• Allow the chocolate to harden at room temperature for about 30 minutes before serving.

Notes

Use good-quality white chocolate chips so the coating stays glossy after it sets. If the kitchen runs warm, move the baking sheet to the refrigerator for 10 minutes to speed hardening without affecting texture. Store leftovers in an airtight container at room temperature for up to three days.

Course: Snack
Cuisine: American
Equipment: Baking sheet, Microwave-safe bowl, Parchment paper

Poison Apple Caramel Popcorn Balls

These popcorn balls bring a fun twist to classic caramel corn with a hint of apple flavor and a subtle green tint. They work well for Halloween parties where guests want a handheld treat that feels festive without much fuss. The result is crunchy popcorn coated in chewy caramel that balances sweet and tart notes.

The apple cider and spice add a seasonal touch while the green coloring gives each ball its spooky look. They hold together nicely once cooled and make a good option for snacking during a gathering.

Poison Apple Caramel Popcorn Balls

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Course Snack

Cuisine American

Servings 4 people

Equipment

• Large mixing bowl
• Medium saucepan
• Baking sheet
• Parchment paper

Ingredients

  

• 8 cups popped popcorn
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 cup apple cider
• 1/4 cup light corn syrup
• 1/2 teaspoon apple pie spice
• 1/4 teaspoon green gel food coloring
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped dried green apples

Instructions

 

• Place the popped popcorn in a large mixing bowl and set it aside.
• In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, apple cider, and corn syrup until the mixture comes to a boil.
• Let the caramel boil for 2 minutes without stirring, then remove the pan from the heat.
• Quickly stir in the apple pie spice, green gel food coloring, baking soda, and vanilla extract until the mixture is smooth and the color is even.
• Pour the hot caramel over the popcorn and stir gently until all the popcorn is coated.
• Let the mixture cool for 2 minutes, then add the chopped dried green apples and mix them in.
• Lightly grease your hands and shape the mixture into 4 equal balls, pressing firmly so they hold together.
• Place the balls on a parchment-lined baking sheet and let them cool completely before serving.

Notes

Work quickly when shaping the balls since the caramel sets fast once it cools. If the mixture feels too sticky, lightly dampen your hands with water between each ball. Store any leftovers in an airtight container at room temperature for up to two days to keep the texture crisp.

Course: Snack
Cuisine: American
Equipment: Large mixing bowl, Medium saucepan, Baking sheet, Parchment paper

Creepy Crawler Veggie Sushi Rolls

These Creepy Crawler Veggie Sushi Rolls turn simple vegetables into a Halloween snack with thin strips that look like tiny legs poking out from the rice. They work well for a spooky gathering because they are easy to make ahead and add a light, fresh bite among heavier party foods.

The rolls combine sticky rice with crisp cucumber and carrot, creamy avocado, and a touch of nuttiness from sesame. The result is a mild, fresh flavor with plenty of crunch in each piece.

Creepy Crawler Veggie Sushi Rolls

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Course Snack

Cuisine Asian

Servings 4 people

Equipment

• Sushi rolling mat
• Mixing bowl
• Sharp knife

Ingredients

  

• 2 cups sushi rice, cooked and cooled
• 4 nori sheets
• 1 large cucumber, cut into thin strips
• 2 carrots, cut into thin strips
• 1 avocado, sliced
• 2 tablespoons black sesame seeds
• Soy sauce, for serving

Instructions

 

• Place one nori sheet on a sushi rolling mat with the shiny side down. Spread about ½ cup of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
• Lay a row of cucumber strips and carrot strips across the center of the rice. Position the strips so some ends extend slightly beyond the roll edges to create the crawler effect once sliced.
• Add a few avocado slices next to the vegetable strips. Sprinkle a light dusting of black sesame seeds over the fillings.
• Lift the edge of the mat closest to you and roll the sushi away from you, pressing gently to keep the roll tight. Seal the edge with a little water on the nori border.
• Use a sharp knife to slice the roll into 6 to 8 pieces. Repeat the process with the remaining nori sheets and fillings.
• Arrange the pieces on a platter and serve with soy sauce on the side.

Notes

Arrange the carrot and cucumber strips so they stick out just a little on both ends of the roll before you slice. This gives the clearest crawler look without extra ingredients. The rolls hold up well if made a few hours ahead and kept covered in the refrigerator, but slice them just before serving so the avocado stays fresh.

Course: Snack
Cuisine: Asian
Equipment: Sushi rolling mat, Mixing bowl, Sharp knife

Bloody Vampire Bite Meatball Sliders

These sliders give a Halloween party table a spooky touch with red sauce that looks like fresh bites. They work well as a handheld snack that guests can grab while mingling.

The beef stays juicy inside soft rolls, and the tomato sauce adds a bright, savory finish. Cheese on top helps hold everything together.

Bloody Vampire Bite Meatball Sliders

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Mixing Bowl
• Baking Sheet
• Skillet

Ingredients

  

• 1 pound ground beef
• ½ cup breadcrumbs
• 1 large egg
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups marinara sauce
• 8 slider buns
• ½ cup shredded mozzarella cheese

Instructions

 

• Heat the oven to 400 degrees. In a mixing bowl, stir together the ground beef, breadcrumbs, egg, garlic, oregano, salt, and pepper until evenly combined.
• Shape the mixture into 8 meatballs of equal size and place them on a baking sheet.
• Bake the meatballs for 18 minutes until they reach an internal temperature of 160 degrees.
• While the meatballs cook, warm the marinara sauce in a skillet over medium heat.
• Add the baked meatballs to the skillet and turn them to coat in the sauce.
• Split the slider buns and place two meatballs on each bottom half. Spoon extra sauce over the meatballs.
• Sprinkle mozzarella cheese on top and broil for 1 to 2 minutes until the cheese melts. Add the bun tops and serve.

Notes

Make the meatballs a day ahead and store them in the sauce so the flavors deepen. Warm the assembled sliders briefly in the oven if they sit out too long. Use a thick marinara to keep the buns from getting soggy.

Course: Appetizer
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Skillet