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10/24/2012 at 10:53 am
This is just too cute!
Mummy Spinach Dip 1 pkg. (16 oz.) frozen pizza dough, thawed
1 egg, beaten
2 sticks KRAFT or POLLY-O Mozzarella String Cheese
2 black olive slices
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup KRAFT Lite Ranch Dressing
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 green onion, sliced
1/2 cup finely chopped red peppers
1/4 cup KRAFT Grated Parmesan Cheese
1/4 tsp. ground black pepper
WHEAT THINS Original Snacks
PAT dough into 12x6-inch oval on baking sheet sprayed with cooking spray. Indent dough, about 3 inches from one end of oval, for the mummy's head. Let rise in warm place 20 min. or until doubled in volume. HEAT oven to 375ºF. Brush dough with egg. Bake 18 to 20 min. or until bread is golden brown and sounds hollow when tapped lightly. Pull apart string cheese to make about 16 strips; arrange on bread for the mummy's wrappings. Bake 1 to 2 min. or just until cheese is melted; cool slightly. Press olive slices into bread for the mummy's eyes; cool completely. MEANWHILE, mix sour cream and dressing in medium bowl until well blended. Stir in next 5 ingredients. Refrigerate 30 min. or until ready to serve. USE sharp knife to remove bread from top of mummy's body; scoop out bread from center, leaving thin shell on bottom and side. (Reserve bread top. Discard removed bread or reserve for another use.) Fill bread with spinach dip just before serving; cover with top of bread. Serve with WHEAT THINS. (Nutrition information is for dip and WHEAT THINS only.)
Cheesy Jack O' Lantern 3 green onions, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese, divided
1/4 cup finely chopped red peppers
2 slices OSCAR MAYER Pepperoni
RITZ Crackers
CUT 4-inch length from green end of 1 onion; slice remaining onions. Beat cream cheese and 1-1/4 cups Cheddar with mixer until well blended. Stir in sliced onions and peppers. Refrigerate 1 hour. SHAPE into ball; roll in remaining Cheddar. Cut pepperoni into shapes for the jack-o'-lantern's eyes, nose and mouth; press into cheese ball to make face. Insert green onion piece into top for stem. SERVE with crackers. All of these are from Here |
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10/24/2012 at 10:55 am
A few more
Snake Bite Calzone
1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup pizza sauce
HEAT oven to 350°F. UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses. CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake. BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue. BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed. SERVE calzone with the sauce.
Cheezy Bones 1 pkg. (11 oz.) refrigerated soft breadsticks
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Classic Ranch Dressing
1 Tbsp. hot pepper sauce
HEAT oven to 375ºF. SEPARATE breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each to 5-inch length; tie knot at each end. Roll in cheese to evenly coat all sides. PLACE, 2 inches apart, on baking sheet sprayed with cooking spray. BAKE 8 to 10 min. until golden brown. Meanwhile, mix ranch dressing and hot pepper sauce. COOL breadsticks slightly. Serve with dressing mixture. |
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10/25/2012 at 10:06 am
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10/25/2012 at 11:11 am
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