- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 bones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 315 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 bones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 315 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside.
- In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside.
- In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve.
- Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the "bones" with some egg wash and then sprinkle with the coconut mixture.
- Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime "blood" for dipping.
