Prep Time: 40 min ; Start to Finish: 55 min
Makes: 8 servings (1 cup chili and 1 spider bread each)
Top a steaming bowl of chili with a friendly (and edible!) breadstick spider.
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)
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.
Set out small bowls of shredded cheese, sour cream and chopped onion for chili toppers.
