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Halloween Spiders filled with Peanut Butter & Jelly

1 loaf Bridgford Frozen Ready-Dough®, thawed or
16 Bridgford Frozen Parkerhouse Rolls Dough, thawed
3 tbsp peanut butter
3 tbsp jelly or jam, any flavor

Grease two baking sheets. In a small bowl, mix together peanut butter and jelly; set aside. Divide thawed loaf of dough into sixteen equal pieces (if using rolls, do not divide). It takes two pieces of dough or two rolls to make one spider. To make a spider, take one piece of dough or one roll and on a lightly floured surface divide this piece into four equal pieces for spider’s legs. Roll each of these pieces into thin ropes, each being 8-inches long. Lay each of these ropes, parallel and equal in length to each other 1/2-inch apart on a greased baking sheet. For the spider’s body, divide a second piece of dough or roll into two pieces, one twice as large as the other. On the floured surface, pat the larger piece of dough with the palm of your hand to flatten. Place two teaspoons of peanut butter and jelly mixture onto the center of the dough circle. Bring ends of dough up together and seal seams well. Gently roll this piece of dough into a ball; set aside. Roll smaller piece of dough in a round ball (this will be the spider’s head). Place peanut butter filled body and head centered on top of the four ropes of dough. The spider should now have eight legs. Finish with remaining pieces of dough to make eight spiders. Let rise for 30-60 minutes or until puffy. Bake at 375° oven for 8-10 minutes or until golden brown. Remove from oven and pan to cool on wire rack.

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