Contributed By: kathlyn3739
Pillsbury
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.
|
|
Total Preparation Time: 45 minutes
Ingredients: Beef
Bean & Legume
Rice, Pasta & Bread
Actual Cooking Time: 1 hour
Number of Servings: 8
Origin: American
Special Features: Kids can help make it
Nutrition Content: Good Source of Calcium
High Fiber
Holiday: Halloween
Meal Type: Lunch
Soups & Stews
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)
Preparation
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 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.
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.
Cook's Notes
Set out small bowls of shredded cheese, sour cream and chopped onion for chili toppers.
*Recipe analysis using light cheese*
Nutrition Information
Calories: 310
;
Total Fat: 6.3g
;
Saturated Fat: 1.9g
;
Polyunsaturated Fat: 0.3g
;
Carbohydrates: 40g
;
Protein: 21g
;
Vitamin A: 699 IU
;
Vitamin C: 15mg
;
Calcium: 113mg
;
Sodium: 951mg
;
Iron: 3mg
;
Fiber: 5g