Spider Bread Dip Bowl

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Spider Bread Dip Bowl

Spider Bread Dip Bowl

Ingredients

  • 16 frozen Rhodes dinner rolls
  • 1 egg white
  • 1 tbsp water
  • 3 tbsp grated parmesan cheese
  • 2 olive slices

Instructions

  1. Place frozen rolls on board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  2. Use 2 rolls to make a small ball for the spider’s head. Use 10 rolls to make a larger ball for the spider’s body.
  3. Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 12 inch ropes and 4 10 inch ropes.
  4. On a lined cookie sheet, arrange balls and ropes into spider shape.
  5. Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  6. Whisk together egg white and water and brush all over spider. Sprinkle legs with parmesan cheese if desired.
  7. Bake spider 28-30 minutes until quite brown. Cool completely.
  8. Use a knife to make slits for the eyes and press an olive slice into each slit.
  9. Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

This article and recipe adapted from this site

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