15 Rhodes frozen dinner rolls
¼ cup shredded cheese (I used a 4 blend combo)
2 black olives
spray oil
Homestyle ranch dip
Cucumber
carrots
tomatoes
broccoli
cauliflower
1. Place 15 frozen dinner rolls over parchment paper. Spray with oil then cover with plastic wrap. Allow to thaw for two hours on the counter.
2. To make the head: form two rolls into one ball
3. To make the body: form nine rolls into one large ball
4. To make the legs: cut remaining four rolls in half creating eight sections. Roll each section very thin to at least 12 inches wide.
5. To parchment lined large sheet pan, place your largest ball (the body) in the center. Place on your legs, making sure they are spread out and not touching.
6. Push down any dough in the front of the body then place your smaller ball (the head) on top.
7. Spray with oil again and cover with plastic wrap and allow to rise for 40 minutes
8. Brush the entire spider with egg wash then sprinkle on the cheese for the hairy legs.
9. Tip: I chopped my shredded cheese into even smaller pieces so it would look more realistic
10. Bake in the oven at 350° for 28 minutes. Place a piece of foil over halfway through baking to prevent the cheese from burning. (Make sure you work quickly doing this)
11. Allow to cool on the counter for one hour.
12. Tip: fold up a paper towel and place underneath the head to slightly push upwards and more towards the body while the bread is cooling.
13. Using a small bowl as your guide, cut a hole through the body where you will be placing your dip. Add in the dip then place on 2 black olives cut in half for the eyes.
14. Transfer to your presentation platter and add you favorite veggies
15 Rhodes frozen dinner rolls
¼ cup shredded cheese (I used a 4 blend combo)
2 black olives
spray oil
Homestyle ranch dip
Cucumber
carrots
tomatoes
broccoli
cauliflower
1. Place 15 frozen dinner rolls over parchment paper. Spray with oil then cover with plastic wrap. Allow to thaw for two hours on the counter.
2. To make the head: form two rolls into one ball
3. To make the body: form nine rolls into one large ball
4. To make the legs: cut remaining four rolls in half creating eight sections. Roll each section very thin to at least 12 inches wide.
5. To parchment lined large sheet pan, place your largest ball (the body) in the center. Place on your legs, making sure they are spread out and not touching.
6. Push down any dough in the front of the body then place your smaller ball (the head) on top.
7. Spray with oil again and cover with plastic wrap and allow to rise for 40 minutes
8. Brush the entire spider with egg wash then sprinkle on the cheese for the hairy legs.
9. Tip: I chopped my shredded cheese into even smaller pieces so it would look more realistic
10. Bake in the oven at 350° for 28 minutes. Place a piece of foil over halfway through baking to prevent the cheese from burning. (Make sure you work quickly doing this)
11. Allow to cool on the counter for one hour.
12. Tip: fold up a paper towel and place underneath the head to slightly push upwards and more towards the body while the bread is cooling.
13. Using a small bowl as your guide, cut a hole through the body where you will be placing your dip. Add in the dip then place on 2 black olives cut in half for the eyes.
14. Transfer to your presentation platter and add you favorite veggies