Ham 'n' Cheese Spiders
Halloween biscuit sandwiches filled with ham and cheese, given breadstick "legs" and olive eyes to look like spiders.
Nutrition
per sandwichesIngredients
| 12 oz | 340 g | refrigerated flaky buttermilk biscuits, separated into 10 biscuits |
| 11 oz | 310 g | refrigerated breadsticks, separated into 12 breadsticks |
| 1 cup | 240 ml | chopped fully cooked ham |
| 2 tbsp | 30 ml | finely chopped onion |
| 2 tbsp | 30 ml | butter, softened |
| 1.5 tsp | 7.5 ml | prepared mustard |
| 5 | slices process American cheese | |
| 1 | large egg yolk | |
| 1 tsp | 5 ml | water |
| 2 tbsp | 30 ml | sliced ripe olives |
| 1 tbsp | 15 ml | diced pimientos |
| 1 tsp | 5 ml | poppy seeds |
Instructions
On two greased baking sheets, pat five biscuits into 3-1/2-in. circles. Cut one breadstick in half lengthwise, then in half widthwise, creating four strips. Repeat nine times (save remaining breadsticks for another use). Position eight strips of dough around each biscuit to resemble spider legs; twist and press lightly onto baking sheet. Tuck a 1/2-in. foil ball under each dough strip so it stands up in the center. Combine the ham, onion, butter and mustard; spoon 3 tablespoons onto each biscuit circle. Fold cheese slices into quarters and place over ham mixture. Pat remaining biscuits into 4-in. circles; place over filling. Pinch edges to seal. In a small bowl, beat egg yolk and water. Brush over tops of biscuits and breadsticks. On each spider, position two olive slices for eyes; place pimientos in center of olives. Sprinkle with poppy seeds. Bake at 375° for 15-20 minutes or until browned. Yield: 5 sandwiches.