Cauldron Of Chili With Spider Breads Recipes

CAULDRON OF CHILI WITH SPIDER BREAD

Steps:

• In a 12-inch skillet, cook ground beef and onions over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked.
• Stir in tomatoes, chili beans and corn. Heat to boiling, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally.
• Meanwhile, heat oven to 375 degrees F. Unroll dough and separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise, shape into 8 coils on ungreased cookie sheets.
• Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to resemble spider legs or place a small piece of crumpled foil under 3 legs to make them stand up in the center.
• Brush spider breads with beaten egg white and sprinkle with Italian herbs. Place 2 olive slices on each to resemble the eyes.
• Bake for 12 to 15 minutes, or until spider body and legs are light golden brown.
• Top individual servings of chili with cheese, and serve with warm spider bread.

CAULDRON OF CHILI WITH SPIDER BREAD

Steps:

• In a 12-inch skillet, cook ground beef and onions over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked.
• Stir in tomatoes, chili beans and corn. Heat to boiling, then reduce heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally.
• Meanwhile, heat oven to 375 degrees F. Unroll dough and separate at perforations into 12 breadsticks. Cut 4 of the breadsticks in half lengthwise, shape into 8 coils on ungreased cookie sheets.
• Cut each remaining breadstick lengthwise into 3 strips, making 24 long strips. Cut each in half crosswise, making 48 short strips. Place 3 short strips on each side of each coil, placing ends under coil; pinch to attach. Bend strips in center to resemble spider legs or place a small piece of crumpled foil under 3 legs to make them stand up in the center.
• Brush spider breads with beaten egg white and sprinkle with Italian herbs. Place 2 olive slices on each to resemble the eyes.
• Bake for 12 to 15 minutes, or until spider body and legs are light golden brown.
• Top individual servings of chili with cheese, and serve with warm spider bread.