Ingredients:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 2 tbsp melted butter
  • 1 tsp garlic powder
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp dried oregano
  • 30 whole blanched almonds

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Unroll the crescent dough and separate it into triangles.
  3. Using a knife or pizza cutter, trim the wide end of each triangle to create a more rectangular strip.
  4. Roll each strip into a rope shape, tapering one end slightly to create the fingertip.
  5. Gently press your knuckle into the dough at two points along the length to create realistic joints.
  6. Press one whole almond firmly into the tip of each finger.
  7. In a small bowl, mix the melted butter with garlic powder and oregano, then brush the mixture generously over each finger.
  8. Sprinkle the grated parmesan specifically over the knuckle indentations to create a weathered texture.
  9. Place the fingers on the baking sheet, leaving 1 inch of space between them.
  10. Bake for 12–15 minutes until the dough is golden-brown and the almonds are toasted to a deep tan.