Ingredients
Scale
- 4 Plain mini bagels (split in half)
- 1/2 cup Marinara or pizza sauce
- 8 Slices of low-moisture mozzarella cheese (thinly sliced)
- 1 can Pitted black olives
- 1 teaspoon Dried oregano or Italian seasoning
- Optional: Mini pepperoni or finely diced bell peppers
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Slice your mini bagels in half and arrange them cut-side up on the prepared baking sheet. If you prefer a crunchier base, toast the bagel halves in the oven for 2-3 minutes before adding any toppings.
- Spread about one tablespoon of marinara sauce onto each bagel half. Ensure the sauce reaches near the edges but leaves a small rim for the “crust.” Sprinkle a pinch of Italian seasoning or oregano over the sauce to add an extra layer of savory flavor.
- Take your mozzarella slices and use a small ghost-shaped cookie cutter to stamp out shapes. If you do not have a cutter, use a paring knife to free-hand a wavy, teardrop shape. Place one cheese ghost in the center of each saucy bagel. If you want a “melting” ghost effect, simply cut a rough, uneven oval; the heat will naturally distort it into a spooky figure.
- Place the baking sheet in the center rack of the oven. Bake for 8 to 10 minutes, or until the cheese is melted and just beginning to bubble. Keep a close eye on them; you want the cheese to stay white and ghostly, not turn golden brown. Remove from the oven once the cheese has softened into a smooth shape.
- While the bagels are still warm, prepare the ghost faces. Slice black olives into thin rounds for the mouths and tiny slivers for the eyes. Gently press two olive slivers and one round onto each melted cheese ghost. The residual heat will help the olives stick. Serve immediately while the cheese is gooey and warm.
- Cook Time: 20 minutes