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Pepperoni Halloween Fingers

1 loaf Bridgford Frozen Ready-Dough®, thawed
½ cup Bridgford Sliced Pepperoni, finely diced or
½ cup Bridgford Dry Salami Slices, finely diced
½ cup Cheddar or Jack cheese , finely shredded
1 Tbsp melted butter or margarine
16 macadamia nuts

Lightly grease 2 large sheet pans; set aside. In a small bowl, mix together Bridgford Pepperoni or Bridgford Salami with cheese; set aside. Place thawed loaf of dough on a lightly floured surface (do not roll dough into a ball). Using a rolling pin, roll dough out into a 16″x 4″ rectangle. With a sharp knife or pizza cutter, slice the rectangle into 16, 4-inch long strips. Divide the meat/cheese mixture in half. Place one half on a flat surface, keep the remaining half in the small bowl. Take one strip of dough and press down to flatten. Place ½ tablespoon meat/cheese mixture from bowl down the center of strip. Press edges together and seal seams. Roll breadstick in the cheese/meat mixture that is on the flat surface. Repeat with remaining strips, making sure strips are 2-3 inches apart. Brush with melted butter. Let rise until puffy (30-60 minutes in a warm area). Place a macadamia nut onto the end of each stick to make a “fingernail.” Bake in a preheated 375° oven for 12-15 minutes or until light golden brown. Remove from oven and let cool slightly.

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