Spider Dip Bowl
2 loafs Rhodes™ Bread Dough, thawed
1 egg, beaten
2 raisins
Bake rolls following instructions on package. Place on rack to cool. When cool, slice off tops
Form one loaf into a round ball. Place on a large sprayed cookie sheet. With other loaf, cut
off end and form a small round ball (about one eight of loaf) and place above body.
Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under
head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with
sprayed plastic wrap. Allow to rise 30 minutes. Remove wrap and bake in 350ºF oven for
25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with
lettuce and spoon in salsa or nacho dip.
Spider S’mores
6 Rhodes Warm-N-Serv™ Soft Dinner Rolls
chocolate frosting
chocolate sprinkles
marshmallows
M &M’s
licorice laces cut into 4-inch lengths
2 tablespoons butter or margarine
½ cup coarsely crushed graham crackers
Bake rolls following instructions on package. Place on rack to cool. When cool, slice off tops
and hollow out to make a small bowl. Place butter in a saucepan and melt. Add 40
marshmallows and continue cooking on low until completely melted. Add graham crackers
and combine well. Quickly fill each hollowed out roll with the marshmallow filling while it is
warm (over fill just a little). Replace the roll tops. Frost each one with chocolate frosting and
cover with chocolate sprinkles. To make the eyes, cut slices off of a marshmallow, using a
hot, wet knife. Add M&M’s to each eye and one for a nose. Make holes with a wooden
skewer where legs attach and poke in the licorice pieces.
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