Roll out each pie crust with a rolling pin. Take a few tablespoons of the sausage and tuck it inside the corner of the pie crust, rolling it over like an egg roll. Cut the pie crust away from the roll. You’ll have a long tube of pie crust filled with sausage at this point. Repeat steps until the pie crust runs out. The tubes of sausage/pie crust should be narrow to allow it to almost double in size when baking. Cut the tube into sections to create “fingers”. Create a fingernail with each section by placing an almond on one end and leaving the other end as is. With a butter knife, create skin like creases on the “finger”. Spray with cooking spray and bake on a cookie sheet at 375 degrees for 10 to 15 minutes until the “fingers” are golden brown and the sausage inside is cooked. Let cool, then dip the non-fingernail section in marinara to create a “bloody” finger look.