Ghost bagel pizza bites and more easy and fun Halloween treat recipes

If you're looking for a frightfully fun dish to celebrate Halloween, look no further.

Chef Jackie Rothong is whipping up some scary fun dishes for "GMA" from ghost bagel pizza bites to mummified meatloaf and more.

Read on to get her full recipes below and enjoy! Happy Halloween!

Ghost bagel pizza bites
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
3 mini bagels, halved
¼ cup olive oil, divided
1 garlic clove, peeled
½ cup Pomi tomatoes, strained tomatoes
8 oz low moisture mozzarella, sliced ¼" thick slices
¼ cup basil (chiffonade)
2 capers
Kosher salt and freshly ground black pepper (to taste)

Directions:
Preheat oven to broil.

Place bagel halves, cut side up, onto half sheet tray. Drizzle each with 2 tablespoons of olive oil. Broil for 2 minutes until toasted. Remove from oven, sprinkle with salt and rub each bagel with garlic clove. Divide ½ cup strained tomatoes between each bagel half. Using a cookie cutter, cut out Halloween shapes from the mozzarella. I am using a ghost cookie cutter! Place mozzarella onto the center of the bagels, covering the center hole.

Broil for 2-3 minutes until warmed and mozzarella begins to melt. Meanwhile, stir together remaining 2 tablespoons of olive oil and sliced basil. Season with salt and set aside. Remove bagels from oven, drizzle basil goo around mozzarella ghost. Place 2 capers on each ghost in place of eyes and take a big ghost bagel bite!

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 Mummified meatloaf

Serves 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:
1 cup fresh breadcrumbs, cut into ¼" cubes, toasted
1 head garlic, 1/3 top removed, sliced through equator
3 tablespoons olive oil, divided
2 shallots, peeled, finely chopped
1 tablespoon fresh oregano, leaves only
¼ cup fresh parsley, roughly chopped
½ cup whole milk
½ lb ground beef
½ lb ground veal
½ lb ground pork
½ cup freshly grated Parmigiano Reggiano
2 pieces puff pastry, light rolled out, cut into 1/2" strands
1 egg plus 1 tablespoon water, whisked
6 slices low moisture mozzarella, divided (1 slice cut into 2 rounds for eyes)
1 black olive, sliced into rounds
2 capers
Kosher salt and freshly ground black pepper, to taste

For the bloody glaze:
1 cup ketchup
1 tablespoon spicy brown mustard
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon hot sauce

Directions:
Preheat oven to 350 degrees Fahrenheit. To a 1/4 sheet tray, add cubed bread, toast in oven for 5 minutes, remove and set aside to cool. Add sliced garlic head to foil packet, drizzle with 1 tablespoon of olive oil, season top with salt, seal packet and place in oven for 45 minutes. Remove from oven, set aside to cool. Increase oven temperature to 375 degrees Fahrenheit.

Meanwhile, to a small sauté pan over medium heat, add remaining 2 tablespoons of olive oil. Once glistening, add shallots, cook until translucent, about 2-3 minutes. Remove from heat, stir in chopped herbs, set aside to cool.

Add cooled toasted breadcrumbs to 1 cup of milk, allow to soak for 5 minutes.

To a large bowl, add beef, veal and pork. Squeeze out excess milk from bread and add bread to meat mixture. Add Parmigiano, cooled shallot/herb mixture and squeeze out roasted garlic. Season mixture with salt and pepper. Using hands or spatula, stir until combined.

Add puff pastry strips horizontally top to bottom to a ½ sheet tray. To the center of the puff pastry, add half of the meat mixture, creating a mummy shape. Start with the head, then shoulders, then slimming at the feet. Next, lay out the strips of mozzarella down the center of the meat mixture. Use the remaining meat to cover the mozzarella to seal. Gently lay the puff pastry strips from all different angles, creating the "mummified" look, leaving a spot for the eyes at the head. Brush puff pastry with egg wash. Bake 50-55 minutes until golden brown and cooked through. Remove from oven. Place mozzarella rounds as eyes, add an "X" of bloody glaze to the eye, add slice olive and caper to the center of the olive for each eye. Slice into chunks and get that mummified cheese pull!

Bloody glaze:
To a medium sauce pot over medium heat, add ketchup, mustard, sugar, Worcestershire, apple cider vinegar and hot sauce. Bring to a simmer, cook 5 minutes and remove from heat. Drizzle over sliced mummified meatloaf.

Dunk-a-Boo graveyard
Serves 10-12
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
For the grass:
1 cup whipped cream cheese
1 cup whipped topping
1 (15 ounce) box yellow cake mix
Green food coloring

For the Dirt:
1 cup whipped cream cheese
1 cup whipped topping
1 (15 ounce) box chocolate cake mix
10 cream filled chocolate cookies, cream removed, cookies crumbled
Tombstone sugar cookies, for dunking

Tombstone cookies
1 package store bought sugar cookie dough, rolled out, cut into tombstones
Black royal icing, for garnish

Garnishes:
Candy black spiders
Candy bones
Spooky Halloween candy

Directions:
To a large, add whipped cream cheese, whipped topping and yellow cake mix. Using an electric hand mixer, whip until smooth. Add a few drops of green food coloring and stir until the color of grass. Place into piping bag fitted with star attachment. Set aside.

To a large, add whipped cream cheese, whipped topping and chocolate cake mix. Using an electric hand mixer, whip until smooth. Place "dirt" into base of serving dish. Sprinkle crushed cookies along the top. Pipe grass dip on top of dirt, creating the look of a graveyard.

Preheat oven to 350 degrees Fahrenheit. Roll cookie dough out to 1/2-inch thick. Using tombstone cookie cutter, cut out cookies. Bake 10-12 minutes until set. Remove from oven and let cool. Pipe "RIP" across each tombstone and let frosting set for about 10 minutes. Place graveyard cookies into grass.

Bob for apple heads
Prep Time: 10 minutesCook Time: 1 hour and 30 minutes

Ingredients:
4 apples (peeled, cored, halved and carved into a creepy faces)
1 quart apple cider
½ cup fresh lemon juice
½ cup fresh orange juice
Cloves, for eyes
Club soda, to taste
Cinnamon sticks

DirectionsPreheat oven to 250 degrees Fahrenheit. Add prepped apples to sheet tray fitted with a rack. Let dry out in oven until apples begin to brown 90 minutes. Remove and let cool. Add cloves for eyes.

To a punch bowl, add apple cider, spiced rum, lemon juice, orange juice and club soda to taste. Stir in cinnamon sticks. Add in cooled apples, they should float to the top creating floating, spooky faces. Chill the punch. When ready to serve, add dry ice to create smoke. Serve if you dare.

Recipes courtesy of chef Jackie Rothong.