- 1 lb
- loaf frozen bread dough, thawed overnight
- butter-flavored cooking spray
- 2 Tbl.
- + 1 tsp. grated parmesan cheese
- 1 tsp.
- + 1/2 tsp. seasoned salt
- 3/4 tsp.
- + 1/4 tsp. paprika
- 1/8 tsp.
- + 1/16 tsp. garlic powder
- 2 tsp.
- + 1 tsp. poppy seeds
- 2 slice
- green olives with pimientos for eyes, optional
- 10 oz
- can rotel diced tomatoes and green chilies, mild or hot
- 16 oz
- regular or sharp cheddar velveeta (can sub cream cheese for a nice variation)
- 1 Tbsp
- hidden valley ranch dip mix
- green onions, white and green part, sliced
- to 1 lb. hot italian ground sausage, as much as desired, cooked and drained
SEASONINGS (FIRST AND SECOND AMOUNTS) :
Spray frozen loaf of bread dough with butter-flavored cooking spray, wrap tightly in plastic wrap and thaw in fridge overnight.
The next day, unwrap bread and place onto a cutting surface. With a long, very sharp knife, slice bread in half crossways. Slice off about 1/4 of one end for the head. Pinch cut side back together and form into a small ball. Place onto sprayed baking sheet seam side-down. Use the rest of that half and shape into the body the same way making it 4" in diameter and a little flat, like a disk. Place next to head, touching, also seam side-down. Spray with cooking spray.
Slice second half of loaf lengthwise into 8 equal pieces. Roll and stretch into 12-14" in long ropes. Place onto second sprayed baking sheet into hairpin shapes for legs. Spray with cooking spray.
Lightly cover each baking sheet with plastic wrap and place into oven to rise with the light on for warmth. Let rise for 30 minutes, remove both trays, heat oven to 350 degrees, remove plastic wrap from the baking sheet with the legs only. Sprinkle them evenly with the first amount of the seasonings and bake them for 15-18 minutes until browned on the bottoms and light golden brown on top. Remove pieces to a wire rack to cool. Leave oven door open to cool. If cool enough, place body and head back into oven to continue to rise or in another draft-free warm place. Let body and head rise for an additional 1 1/2 - 2 hours or until doubled in bulk. (Store breadstick legs, when fully cool, in an airtight container.)
When fully risen, sprinkle evenly the second amount of seasonings onto head and body, and re-preheat oven to 350 degrees. Pop into oven and bake for 22-25 minutes until deep golden brown. With spatula, remove to wire rack to cool.
To assemble, with small sharp serrated steak knife, cut 4 little "x"'s on each side of body in a sawing motion up and down and stick one side of each leg down into body. Cut a 4" circle out of top of body and remove chunk of bread.
Place all ingredients into large microwave-safe bowl and heat, stirring every 1-2 minutes, until cheese has melted. About 5 minutes total. Spoon and pour into spider. Garnish with more sliced green onion if desired. Rewarm and refill as needed. (Makes enough dip to refill 1 -2 times depending on size of cut-out.)