Dippin' Ghosts

Dippin' Ghosts are bread rolls with a haunting but tasty difference, easily made. They can decorate a holiday table, as well as be part of the meal. They go well with a hot soup or a warming bowl of chili.

1 regular-size loaf frozen bread dough, thawed but still cold
1 egg, beaten

Cut loaf into 3 or 4 equal sections. Press each into a heel shape. At the rounded end, cut a slice down each side 1 1/2 inches, to form "arms." Pull arms out a little from body, and tuck pointed ends under.

Place each ghost on baking sheet sprayed with nonstick cooking spray. Pull the bottom edge of each ghost shape to a point, with a little curve to one side. Indent eyes and mouth with a clean pencil eraser. Brush with beaten egg. Let rise until double.

Heat oven to 350 degrees F.

Bake bread for 20 minutes, reinforcing eye and mouth indentations once after 5 minutes of baking.

Recipe and photograph provided courtesy of Rhodes Bake-N-Serv