Flaky, golden puff pastry stuffed with your favorite savory filling, twisted into a gruesome pile of intestines, and finished with a little edible blood. Perfect for Halloween parties, these stuffed intestines can be customized with pizza, sloppy joe, Philly cheesesteak, or whatever your creepy little heart desires!
PREP TIME: 30–40 minutes
COOK TIME: 25–35 minutes
SERVINGS: 10 people
Equipment: Large rimmed baking sheet, parchment paper, pastry brush, pizza cutter or sharp knife.
Ingredients
For one large tray of stuffed intestines
2 boxes frozen puff pastry (4 sheets total, approximately 17.3 oz per box), thawed according to package directions
1 large egg
1 tablespoon water
Your choice of savory filling (see options below)
½ cup marinara sauce or ketchup, for decorating and dipping
Red food coloring gel (optional, for extra bloody details)
Choose your filling
Pizza
Intestines
A cheesy, pepperoni-filled crowd-pleaser with marinara blood.
1½ cups shredded low-moisture mozzarella cheese
¾ cup finely chopped pepperoni
½ cup thick pizza sauce
1 teaspoon Italian seasoning
Mix the ingredients together in a bowl until evenly combined. Keep refrigerated until ready to assemble.
Serve with warm marinara sauce for dipping.
Sloppy Joe Intestines
A saucy, meaty filling that looks especially gruesome when you cut into it!
1 lb ground beef
½ small onion, finely diced
¾ cup thick sloppy joe sauce
Salt and pepper, to taste
Brown the ground beef and onion in a skillet over medium heat until the beef is fully cooked and the onion is tender. Drain excess grease, stir in the sloppy joe sauce, and simmer until thickened.
Allow the filling to cool completely before assembling.
Serve with ketchup for dipping and decorating.
Philly Cheesesteak Intestines
Tender beef, sautéed peppers and onions, and melty cheese.
¾ lb thinly sliced beef, finely chopped
1 small green bell pepper, finely diced
½ medium onion, finely diced
1 tablespoon olive oil
1 cup shredded provolone cheese
Salt and pepper, to taste
Heat the olive oil in a skillet over medium-high heat. Cook the beef, peppers, and onions until the beef is cooked through and the vegetables are tender. Season with salt and pepper.
Drain any excess liquid and allow the mixture to cool completely. Stir in the provolone cheese before assembling.
Serve with your favorite cheese sauce or dipping sauce.
Note: Filling quantities are suggested starting amounts. Depending on how generously you fill your pastry, you may have some filling left over. Avoid overfilling so the tubes can be sealed securely.
Directions
1. Prepare the pastry
Preheat your oven to 400°F (200°C), or follow the baking temperature recommended on your puff pastry package.
Line a large rimmed baking sheet with parchment paper.
Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet lengthwise into three long, equal strips. With four pastry sheets, you should have 12 strips total.
2. Fill the intestines
In a small bowl, whisk together the egg and water to make an egg wash.
Spoon a thin line of your chosen filling along one long edge of each pastry strip, leaving a small border of exposed pastry.
Lightly brush the opposite long edge with egg wash.
3. Create the intestine tubes
Carefully fold or roll the pastry lengthwise over the filling to create a long, narrow tube.
Press the edges together to seal, then gently pinch the seam closed. Repeat with the remaining strips.
Keep the tubes chilled as you work if the pastry becomes too soft or sticky.
4. Assemble your intestines
Place the filled pastry tubes seam-side down on the prepared baking sheet.
Arrange them in a winding, twisting pattern, creating loose loops and curves to resemble a pile of intestines.
To connect the tubes, lightly brush the ends with egg wash and gently pinch them together. Tuck the joined ends underneath to help conceal the seams.
Continue adding tubes until you have a large, gruesome arrangement of intestines.
Leave a little room between the loops for the pastry to expand as it bakes.
5. Bake until golden
Lightly brush the exposed pastry with egg wash.
Bake for approximately 25–35 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
Baking time may vary depending on the thickness of your tubes, the filling, and your oven.
If using a meat filling, make sure it is fully cooked before assembling the pastry.
6. Make it bloody!
Once baked, allow the intestines to cool for a few minutes.
Using a pastry brush or spoon, lightly paint marinara sauce or ketchup along the creases and curves of the pastry to create a bloody, gruesome appearance.
For an extra horrifying touch, use a small amount of red food coloring gel to add bloody streaks and details.
Serve warm with a bowl of your favorite dipping sauce.
Make-ahead and party tips
Prep ahead of time
Assemble your intestines on parchment-lined baking sheets, cover, and refrigerate for up to 24 hours before baking. Keep them chilled at 40°F or below until ready to cook.
Perfect for Halloween parties
Prepare multiple trays in advance and keep them refrigerated. Bake one tray at a time throughout your party so your guests can enjoy fresh, warm intestines all night long!
Get creative with your fillings
Try buffalo chicken, spinach and artichoke dip, taco meat, or even a breakfast version with scrambled eggs, sausage, and cheese.
The possibilities are endless! Just make sure your filling is fully cooked where needed, cooled before assembly, and thick enough that it won't leak out of the pastry.
Have a favorite halloween recipe trick or treat? Share here!