Spookie Spider Rolls Recipes

SPOOKY SPIDER HALLOWEEN HOT DOGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll crescent dough. Pinch or press the perforation between the triangles to get 4 rectangular pieces. Cut rectangles in half lengthwise so you have 8 narrow strips.
• Make a 2-inch slice through the center of one end of a hot dog. Cut two more 2-inch slices on either side of that, so that the 'legs' are about the same thickness. Repeat on the other end. Cut 'legs' into the remaining hot dogs.
• Roll a crescent strip around the center of each dog. Place spider dogs on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, about 11 minutes. Dip a chopstick into some ketchup and dot 'eyes' onto each spider. Serve with remaining ketchup.

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

SPOOKY SPIDER SNACKS

Steps:

• Spread 1 teaspoon of peanut butter on the tops of 24 crackers. Place four noodles on each side of each cracker; top with the remaining crackers. Spread a small amount of peanut butter on each raisin; place two on each cracker for eyes.

SPIDER ROLLS

Steps:

• Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.
• Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.
• Sprinkle crabs with salt and black pepper. Dredge crabs in flour, shaking off excess flour.
• Melt butter in a large nonstick skillet over medium-high heat. Add crabs, top sides down; cook 3 minutes, gently pressing body and legs against pan. Turn crabs over; cook 3 minutes. Cut each crab into quarters, leaving legs attached.
• Cut off top quarter of nori sheet along a short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with a short end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on short end of nori closest to you.
• Arrange 4 crab pieces and 4 avocado slices horizontally over rice, allowing crab legs to extend over long edges of nori. Sprinkle each sheet with 2 tablespoons green onions and 1 teaspoon sesame seeds.
• Lift short edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly. Continue rolling to top edge; press mat to seal sushi roll. Slice each roll into 8 pieces with a sharp knife.