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Mini Olive Spider Pizzas

1 loaf Bridgford Frozen Ready-Dough®, thawed
½ cup pizza sauce (or marinara sauce)
1 cup mozzarella cheese (or Cheddar/mozzarella combined), shredded
8 slices Bridgford pepperoni
16 large black olives, pitted, drained

Preheat oven to 450°. Spray a large baking sheet with vegetable oil spray; set aside. On a lightly floured surface, roll out dough to 9 x 12” rectangle. Using a 2 ½ to 3” round cookie or biscuit cutter (or the rim of a drinking glass) cut out 6-8 circles of dough. Gently place rounds of dough evenly spaced on baking sheet. With the tines of a fork, randomly prick the dough of each round. Top each dough round with 1 tablespoon pizza sauce, shredded cheese, Bridgford pepperoni piece, and additional cheese. Bake in preheated oven for 7-9 minutes or until crust edges are golden brown. Remove pizzas from oven. Once pizzas are cool to the touch, top with olive spiders.

Olive spiders: For one spider, use 2 large olives. Cut one olive in half lengthwise, place cut side down on pizza (this will form the head and body). Cut the second olive in half lengthwise, and then slice 8 thin strips for legs (slice lengthwise). Place 4 legs on each side of the spider body. Continue with remaining olives.

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