Spider Breadstick Bowl for Halloween

5 from 30 votes

This Spider Breadstick Bowl is a fun Halloween appetizer made with pizza dough shaped like a spider with a space in his back for a bowl of marinara dipping sauce.

Prep Time15

Cook Time40

Total Time55

Course: Appetizer, Snack

Cuisine: American

Keyword: Bread

Servings: Servings

Calories: 373kcal

Author: Chloe

Ingredients

2 balls pizza dough
1 large egg beaten
1/3 cup finely grated Parmesan cheese
1 large pitted black olive sliced
2 cups marinara sauce warmed

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Line 2 large baking sheets with parchment paper.
Cut one ball of dough in half. Make the spider body with one half by shaping it into a large 5” ball. Cut the other half in half again. Use it to make a 2 1/2” ball for the head. Cut the remaining dough into 8 pieces. Roll each piece into 6” legs.
On the first baking sheet, arrange the pieces to form a spider, gently pressing each piece together. Brush the entire body with the beaten egg.
Sprinkle some of the Parmesan cheese onto the legs. Place the olive slices on the head for eyes and pinchers.
Bake 25-30 minutes, until golden brown. You may need to cover the legs with foil if they brown too quickly.
With the other ball of dough, make 8 more breadstick legs. Shape them to resemble legs. Place them on the second baking sheet. Brush with egg and sprinkle with the remaining Parmesan cheese. Bake for 15-20 minutes, until golden brown.
Hollow out the body of the spider and fill it with warm marinara sauce. Serve with the leg sticks on the side.

Notes

Fresh pizza dough, either homemade or store-bought, works best for this recipe. It's pliable and easy to shape. I usually use Trader Joe's or Von's (Safeway) brand fresh dough.
When attaching the dough ropes for the spider's legs, try to space them evenly around the body for a balanced appearance. It's best to roll the legs very thin, because they puff up when they cook.
Make sure to brush the entire spider including the legs, with the beaten egg for an even, golden-brown finish.
Keep an eye on the spider while it bakes, as oven temperatures can vary. Remove it from the oven when it's golden brown and the cheese is bubbling.
You might need to cover the legs with tin foil if they start to get too dark while the base is still cooking.

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