All it takes is a bag of frozen dough to make these spider snacks.
Spook up the Halloween table with some tasty treats! These recipes won’t take you much time at all. Just grab your trusty bag of frozen dough out of the freezer and get baking.
Heidi VanValkenburg, with Rhodes Bread, shares how to make three adorable spider themed snacks for the holiday.
Spider Dip Bowl
- 20 Rhodes Yeast Dinner Rolls or 12 Rhodes Texas Rolls, dough thawed but still cold
- 1/4 cup butter, melted
- 1/2 cup grated parmesan cheese
- garlic salt
- marinara sauce
- small tube black gel frosting
Combine 10 1/2 dinner rolls or 7 Texas rolls into a ball for the body and place on sprayed baking sheet.
Shape 1 1/2 dinner rolls combined or 1 Texas roll into an oval and place next to the body for head. Cover with sprayed plastic wrap and let rise until double.
Remove wrap and bake at 350 degrees F 20-25 minutes. Remove from oven and place on cooling rack. While body is baking roll 8 dinner rolls or 4 Texas rolls cut in half into eight, 10-inch ropes for legs. Dip legs in melted butter and then in parmesan cheese. Place on a sprayed baking sheet in a tall, curved shape to resemble spider legs. Sprinkle with garlic salt. Cover with plastic wrap and let rise 30-45 minutes.
Remove wrap and bake at 350 degrees F 10-15 minutes. Remove from oven and place on cooling rack.
Cut an X with a knife in 4 places along both sides of the cooled body on the top edge. Push one end of a cooled, curved leg into each of the X’s. Cut a circle out of the top of the body and pull out the bread, leaving bread around the inserted legs to stabilize them. Line the dip bowl with plastic wrap if desired.
Fill the dip bowl with marinara sauce for dipping. Use black frosting gel to squeeze two beady eyes onto cooled spider head. Use more rolls to make extra legs for dipping, if desired.
Spider On A Bundt
- 24 Rhodes Yeast Dinner Rolls, dough thawed but still cold
- 1/2 cup butter, melted
- 1 tablespoon pumpkin spice
- 1 cup crushed ginger snap cookies
- 1/3 cup sugar
- 1/2 cup pecans
- 1/2 cup brown sugar
- 1/4 cup butter or margarine
- 1/3 cup heavy cream
- 1/2 cup pumpkin pie mix
- 1 can chocolate fudge frosting
- candy for eyes
Combine 1/4 cup butter and 1/2 cup brown sugar on stove. Slowly stir in 1/3 cup heavy cream. Remove from stove and fold in 1/2 cup canned pumpkin pie pix. Set aside.
Cut rolls in fourths. Combine crushed ginger snap cookies, 1/3 cup sugar and pumpkin pie spice. Dip each roll fourth in melted butter and then in cookie mix. Arrange in sprayed bundt pan, alternately with pecans and pumpkin caramel sauce.
Cover with sprayed plastic wrap. Let rise until even with the top of the pan. Carefully remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 10-15 minutes to prevent over browning.
Immediately after baking, loosen from sides of pan with a knife and invert onto a serving platter. When cool, place plastic cup, upside down, in center of bundt to support the body of the spider. Spoon frosting into a pastry bag and spiral frosting to make spider body and head. Add spider legs from the body down to the bottom of the bundt. Place candy for eyes.
PB & J Spiders
- Rhodes Dinner Rolls or Warm & Serve Soft Yeast Rolls, baked
- peanut butter
- jelly or jam
- stick pretzels
- candy eyes
Slice roll horizontally. Spread the bottom half with peanut butter. Spread jelly or jam over peanut butter. Place 4 pretzels on each side of the sandwich, with half of the pretzel off the rolls. Cover with top of the roll. Stick candy eyes on with a tiny dab of peanut butter. Serve up these cute spiders for a great lunch treat.