Halloween Mask Bread

Go wild transforming easy pastries into wacky faces, made fast with refrigerated pizza dough sprinkled with cinnamon sugar.

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Servings 8

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ingredients 7
Prep Time 25 min
Total Time 40 min

Ingredients

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

3: tablespoons butter or margarine, melted

3: tablespoons sugar

1: teaspoon ground cinnamon

: Assorted rolls (0.5 oz each) chewy fruit snack (any flavor)

1: cup caramel apple dip (from 16-oz container)

: Sliced apples

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Directions

1 Heat oven to 400°F. Onto ungreased cookie sheet, unroll dough; brush dough with 2 tablespoons of the melted butter. In small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons evenly over dough. Fold short sides of dough to meet in center, overlapping slightly; shape into 10x11-inch oval for mask. Brush with remaining 1 tablespoon melted butter; sprinkle with remaining cinnamon-sugar.
2 Use 1 1/2-inch round cookie cutter to cut 2 holes for eyes, and 2 1/2-inch round cookie cutter for mouth; removed top layer of dough from cutouts and discard. Push crumpled-up pieces of foil into holes to keep them from closing.
3 Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes; remove foil. Remove mask to serving platter.
4 Cut out face from fruit snack to place on bread.
5 Spoon caramel apple dip into small serving bowl. Place bowl in mouth cutout of mask. Serve immediately with apple slices.

EXPERT TIPS

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Expert Tips

If you like, use apple sauce instead of caramel apple dip.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 470mg; 470%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 0g 0% Sugars 23g 23% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 8%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;