Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.

Cauldron of Chili with Breadstick Bones

1 pound lean ground beef
1 medium onion, chopped
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
2 (15-ounce) cans chili beans
1 (11-ounce) refrigerated breadsticks
1 egg white, lightly beaten
2 tablespoons freshly grated Parmesan cheese
Shredded cheddar cheese

1. In 12-inch skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in tomatoes and chili beans. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 30 minutes, stirring occasionally.
2. Preheat oven to 375°F (175°C).
3. Unroll dough; separate at perforations into 6 breadsticks. Roll each 12 inches long. Carefully tie a loose knot in both ends of each breadstick and place on a greased baking sheet.
4. Brush breadsticks with egg white. Sprinkle with Parmesan cheese.
5. Bake 12 to 14 minutes or until golden brown.
6. Top individual servings of chili with cheese; serve with warm breadstick bones.

Makes 6 servings.