Ingredients
For the bread bowl:
- 2 containers refrigerated pizza dough in a can (782 g)
- Olive oil for brushing
- ¼ cup grated parmesan
- 8 candy eyes
- Vanilla icing
For the chorizo queso:
- 1 tbsp olive oil
- 1 cup chorizo (removed from casing)
- 2 cloves of garlic, minced
- 2 cups milk
- 1 cup processed cheese, cubed
- 1 cup shredded Monterey jack cheese
- 1 cup shredded sharp cheddar cheese
- 1 tbsp pureed chipotle chiles in adobo
- Salt to taste
- 2 green onions, thinly sliced
- Blue corn tortilla chips, for serving
Directions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- Remove the pizza dough from one can and shape it into a round ball to form the body of the spider. Place the ball, seam side down on the parchment paper.
- Then open the second can of pizza dough and cut it in half. Shape one half of the dough into a small ball to form the head. Set it aside.
- Cut the remaining half of the dough into 8 equal pieces and roll them out into skinny logs to form the legs of the spider. Then place the logs at the base of the body, stretching and curving them to form the legs.
- Cover the dough and rest for 30 minutes. Then stretch the legs again to lengthen if necessary. Brush the dough with olive oil, then sprinkle the parmesan over the legs of the spider.
- Bake for 28-30 minutes or until golden brown and completely cooked through. If the legs start getting too dark, cover loosely with foil.
- Cool completely.
- To a large frying pan on medium-high heat, add the olive oil and chorizo. Cook for 7-8 minutes, or until the chorizo is completely cooked through, and crispy. Then add the garlic and sauté for 10-15 seconds. Remove from the pan and set aside.
- To a medium saucepan on medium heat, add the milk and Velveeta. Bring to a simmer and stir until the cheese has completely melted into the milk. Then off the heat, stir in the Monterey jack, cheddar, chipotle puree, and salt to taste and heat until completely melted. Fold in the cooked chorizo.
- Secure 8 candy eyes on the head of the spider with icing. Slice the top ¼ of the spider’s body and remove some of the bread to form a cavity. Place the spider in the centre of a large plate and surround it with the blue tortilla chips.
- Pour the hot queso directly into the spider bread bowl, or pour into a bowl, and place in the cavity of the spider’s body. Garnish with green onions. Serve with tortilla chips for dipping.