Ingredients
- 1 can (8 oz) crescent roll dough
- Mozzarella cheese, cut into 8 sticks (about 6 string cheese sticks or a 200 g block)
- 1 egg, beaten (for egg wash)
- Marinara sauce, warmed, for dipping
- Edible candy eyes and a little mustard (to attach them)
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Cut the mozzarella into 8 sticks, about 2 inches long, for the spider bodies.
- Separate the crescent dough into its 8 triangles (or pinch the seams and cut into 8 strips).
- Wrap a piece of dough around each stick of cheese so the cheese is covered, leaving a little dough extending past both ends.
- Flatten the dough at each end, then use kitchen scissors to snip two slits into each flattened end, creating the spider legs.
- Place the spiders on the baking sheet and brush each one with the beaten egg.
- Bake for 12 -14 minutes, until the dough is golden.
- While the spiders are still warm, attach two edible candy eyes to each one using a tiny dab of mustard to hold them in place. Serve with warm marinara sauce for dipping.
Notes
- This recipe makes 8 larger spiders. For smaller, bite-sized spiders, cut the dough and cheese into 16 pieces instead and reduce the bake time slightly.
- You can use mozzarella string cheese or a block of low-moisture mozzarella cut into sticks.
- Work quickly so the cheese stays cold, and freeze the wrapped spiders for 10 minutes before baking to help them hold their shape and keep the cheese from oozing.
- A small dot of mustard is the perfect edible glue for the candy eyes and adds a little tang.
- No crescent dough? Thin strips of puff pastry work too.
Nutrition
Calories: 165kcalCarbohydrates: 11gProtein: 7gFat: 10g