*  Exported from  MasterCook Mac  *
 
                    Peanut Butter & Jelly Filled Spiders
 
 Recipe By     : Bridgford, Home Baking Collection
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Holidays
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tbsps         reduced fat peanut butter
    3      tbsps         strawberry jam
    1      lb            Frozen Bread Dough -- thawed
 
 Prepare two baking sheets with cooking spray; set aside. In a small bowl, 
 combine peanut butter and jam; set aside. Divide dough into sixteen equal 
 pieces. It takes two pieces of dough to make one spider. To make spider, 
 take one piece of dough, 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 eight inches long. Lay each of these ropes, 
 parallel and equal in length to each other, half inch apart onto prepared 
 baking sheet. For the spider’s body, divide a second piece of dough, one 
 twice as large as the other. On a floured surface, pat larger piece of 
 dough with the palm of your hand to flatten. Place two teaspoons peanut 
 butter and jam mixture onto center of circle. Bring ends of dough up 
 together and seal seams. 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 until 
 doubled in size, one hour. Bake in a 375 degree oven for ten minutes, or 
 until golden brown.
 
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 NOTES:
 The Peanut Butter & Jelly Spiders are so cute and very good! They rise 
 and turn a nice light brown while baking. They will make a hit with kids 
 because of the shape and the filling.
 
 Per serving: 180 Calories; 3g Fat (17% calories from fat); 6g Protein; 
 32g Carbohydrate; 17mg Cholesterol; 218mg Sodium