Home
Magazines & Cookbooks
Newsletters
Pillsbury Store
Recipes
Products
Bake-Off Contest
Doughboy Fun
Coupons
Community
My Pillsbury
Already a member?
Log In
Not a member yet?
Register now
Why become a member?
Member Benefits
Log in
Email Address:
Password:
Forgot your password?
Remember me
Home
>
Recipes
>
Cauldron of Chili with Spider Breads
Cauldron of Chili with Spider Breads
Digg
Facebook
StumbleUpon
Twitter
Del.ic.ious
Reddit
You must be logged in to add this to your Recipe Box
Log In / Register
No thanks
You must be logged in to add this to your Grocery List
Log In / Register
No thanks
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.
Prep Time:
40 Min
Total Time:
55 Min
Makes:
8 servings (1 cup chili and 1 spider bread each)
(15)
Rate It
(
6
)
Review It
Would you make it again?
yes
|
no
100%
of people say yes.
You must be logged in to rate a recipe
Log In / Register
No thanks
You must be logged in to recommend a recipe
Log In / Register
No thanks
You may also enjoy:
White Turkey Chili
Super Speedy Chili
Spicy Chicken Chili with Garlic...
RECIPE
TIPS
REVIEWS (
6
)
NUTRITIONAL INFO
INGREDIENTS
1
lb lean (at least 80%) ground beef
3/4
cup chopped onions
2
cans (14.5 oz each) Mexican-style stewed tomatoes, undrained
1
can (15 oz) Green Giant® spicy chili beans, undrained
1
can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1
can (11 oz) 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 oz)
DIRECTIONS
1.
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.
2.
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.
3.
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 crumpled 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.
4.
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.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.