Dippin' Ghosts
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
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