Top a steaming bowl of chili with a friendly
(and edible!) breadstick spider.
Cauldron
of Chili with Spider Breads
1 pound lean (at least
80%) ground beef
3/4 cup chopped onions
2 (14.5-ounce) cans Mexican-style stewed tomatoes, undrained
1 (15-ounce) can Green Giant® spicy chili beans, undrained
1 (11-ounce) can Green Giant® Mexicorn® whole kernel
corn with red and green peppers, undrained
1 (11-ounce) Pillsbury® refrigerated breadsticks (12 breadsticks)
1 egg white, beaten
3 to 4 small pimiento-stuffed olives, sliced
1/2 cup finely shredded Cheddar cheese (2 ounces)
In 12-inch skillet, cook
beef and onions over medium-high heat 5 to 7 minutes, stirring
frequently, until beef is thoroughly cooked; drain. Stir in tomatoes,
chili beans and corn. Heat to boiling. Reduce heat to medium-low;
simmer uncovered 20 minutes, stirring occasionally.
Meanwhile, heat oven to
375°F. Unroll dough; separate at perforations into 12 breadsticks.
Cut 4 of the breadsticks in half lengthwise; on ungreased cookie
sheets, shape into 8 coils.
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 look like spider legs, or place
crumbled small piece of foil (about 3x1/2 inch) under 3 "legs"
to make them stand up in center. Brush breads with beaten egg
white. Place 2 olive slices on each to look like eyes.
Bake 12 to 15 minutes
or until "spider body" is light golden brown and "legs"
are golden brown. Top individual servings of chili with cheese;
serve with warm spider breads.
Makes 8 servings (1 cup
chili and 1 spider bread each).
NUTRITION INFORMATION PER
SERVING: Serving Size: 1 Serving; Calories 350 Calories from
Fat 100
