Directions

Rad Halloween Remix: Make a cheesy Bread Bowl Spider. Note: You will need one pitted black olive cut into two slices for the eyes.  

Heat the oven to 375°F. Line 2 large baking sheets with parchment paper.

On a floured surface, stretch and roll each portion of dough into 13-inch circles. Sprinkle each with ¼ cup of the Frigo® 3-Cheese Italian Blend Cheese and half of the Frigo® Grated Parmesan Cheese.

After sprinkling the divided rolled-out dough with cheese, knead the large piece of dough into a ball and shape it into the spider body. Take half of the other piece of dough, knead it and shape it into a ball to make the spider head.

Finally, take the remaining dough, roll it out to slightly flatten it and cut it into ½-inch-wide strips about 6 inches long. Reserve 8 strips (to make the spider legs), take the remaining strips, slightly twist them and place them on the other sheet tray. Continue to lay them out until the sheet tray is full. 

Arrange the body, legs and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together. Prop up the legs of the spider near the body with balls of aluminum foil. This will allow the legs to naturally drape down as opposed to sticking straight out of the sides of the spider.

Brush the entire spider with some of the egg-water mixture. Then, sprinkle the legs and body with Frigo® 3-Cheese Italian Blend Cheese and press mini pepperonis into the dough to create a more delicious and spooky-looking spider, if desired. 

Place 2 olive slices on the top of the head for eyes, and cut a pepperoni in half to create eyelids. Bake until golden brown, 25–30 minutes. Cover the legs with foil if they brown too quickly.

Meanwhile, warm the marinara sauce with the remaining cheese. Using a knife, hollow out the body of the spider and fill it with the warm sauce. Garnish with minced parsley and serve it with the “spider leg” sticks.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.