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Treasure Chest

1 loaf Bridgford Frozen Ready-Dough®, thawed
2 cups prepared chili
1 cup shredded cheddar cheese (optional)
Melted butter or margarine for brushing dough

Lightly grease 4 mini loaf pans (5 x 3-inches each); set aside. Divide thawed loaf into 4 equal portions. Roll a piece of dough between floured hands to make a log 4-inches long. Place each piece of dough into a prepared loaf pan. Brush lightly with melted butter or margarine. Let the dough rise in warm area until it is 1/2-inch above the sides of the pan. Bake in a preheated 375┬░ oven for 20 minutes or until well-browned and top of dough sounds hollow when tapped. Remove from oven and pans to cool on wire rack. Brush lightly with melted butter or margarine. Once cooled, use a serrated knife to cut off top of chest. With fingers, pinch out center portion of bread, leaving crusts to form chest. Fill bottom of bread chest with heated chili; sprinkle with cheese and place top of chest over cheese.

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