Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper.

Unroll the dough and cut into 8 equal sections. Take one piece of dough, and wrap the end over, then through, forming a knot. Repeat with the other end, and repeat this step for all of the breadsticks.

Place breadsticks a couple of inches apart on the baking sheet, and bake for 8 minutes.

Melt the butter, then add the garlic and Italian seasoning. Stir well. Remove breadsticks from the oven, and brush with butter mixture. Return to oven and bake for an additional 2-5 minutes, until they are golden.

Serve warm with Ghost Pepperoni Pizza Dip.

Preheat the oven to 350 degrees.

Mix the cream cheese, garlic, and Italian seasoning together, and spread across the bottom of a pie dish.

Add the parmesan and mozzarella cheese on top. ***For this part, I just shredded ½ cup of the sliced mozzarella, so I didn’t use two packages of the same type of cheese.

Cut the pepperoni slices into quarters, and arrange on top of the cheese. Spread the sauce across the top.

Using a paring knife, cut two ghost shapes into each slice of cheese, or use a small cookie cutter if you have one. Arrange on top of the sauce.

Use a toothpick to make eyes on the ghosts with the black icing. You can also do this after baking, so it doesn’t spread at all.

Place back in the oven, and bake for 10-15 minutes. Serve warm with bone breadsticks.