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Veggie Rabbit Dip Bowl

Serves: 5
Total Calories: 477

Ingredients

2 loaves Rhodes Bread Dough , thawed but still cold
2 sliced almonds
2 large raisins
1 egg, beaten

Directions:

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.

Nutritional Facts:

Serves: 5
Total Calories: 477
Calories from Fat: 59

This Veggie Rabbit Dip Bowl recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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