This is the ONLY spider that I like! His edible "body" filled with a warm, cheesy dip, and breadstick "legs" for dipping, too! Spooktacular presentation and ghoulishly delicious!
- 1 pound frozen bread dough (thawed in fridge overnight)
- 1 teaspoon grated parmesan cheese (finely, green can kind)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- 1/16 teaspoon garlic powder
- 1 teaspoon poppy seeds
- 2 slices pimiento (stuffed green olive for eyes)
- 10 ounces diced tomatoes and green chilies (Rotel, mild or hot)
- 16 Velveeta (Regular or Sharp Cheddar, cubed,, *can also use cream cheese for a nice variation)
- 1 tablespoon Hidden Valley Ranch Dip Mix
- 2 green onions (sliced,, green and white part)
- 1 pound ground sausage (cooked and drained hot italian, as much as desired)
- Spray frozen loaf of bread dough with butter-flavored cooking spray, wrap tightly in plastic wrap and thaw in fridge overnight. The next day, unwrap bread and place onto a cutting surface. With a long, very sharp knife, slice bread in half crossways. Slice off about ¼ of one end for the head. Pinch cut side back together and form into a small ball. Place onto sprayed baking sheet seam side-down. Use the rest of that half and shape into the body the same way making it 4" in diameter and a little flat, like a disk. Place next to head, touching, also seam side-down. Spray with cooking spray. Slice second half of loaf lengthwise into 8 equal pieces. Roll and stretch into 12-14" in long ropes. Place onto second sprayed baking sheet into hairpin shapes for legs. Spray with cooking spray. Lightly cover each baking sheet with plastic wrap and place into oven to rise with the light on for warmth. Let rise for 30 minutes, remove both trays, heat oven to 350 degrees, remove plastic wrap from the baking sheet with the legs only. Sprinkle them evenly with the first amount of the seasonings and bake them for 15-18 minutes until browned on the bottoms and light golden brown on top. Remove pieces to a wire rack to cool. Leave oven door open to cool. If cool enough, place body and head back into oven to continue to rise or in another draft-free warm place. Let body and head rise for an additional 1½ - 2 hours or until doubled in bulk. (Store breadstick legs, when fully cool, in an airtight container.) When fully risen, sprinkle evenly the second amount of seasonings onto head and body, and re-preheat oven to 350 degrees. Pop into oven and bake for 22-25 minutes until deep golden brown. With spatula, remove to wire rack to cool.
- To Assemble Spider: To assemble, with small sharp serrated steak knife, cut 4 little "x"'s on each side of body in a sawing motion up and down and stick one side of each leg down into body. Cut a 4" circle out of top of body and remove chunk of bread. Hollow out a little more picking out pieces carefully. Dice bread into cubes for dipping and place into a festive bowl. Make dip and fill body cavity full. (Replenishing as needed.) Decorate with olive eyes if desired.
- For Dip: Place tomatoes and green chilies, Velveeta, Ranch dip mix, green onions and cooked sausage into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)
PER SERVING *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.