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Category   Desserts - Breads
Sub Category   None

2 loaves (1 lb. each) frozen bread dough, thawed
2 raisins
2 sliced almonds
1 egg, lightly beaten
lettuce leaves
Mushroom Spinach Dip (recipe follows) or dip of your choice
Mushroom Spinach Dip
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 Ĺ c. (12 oz.) sour cream
1 c. mayonnaise
1 pkg. vegetable soup mix
1 c. chopped fresh mushrooms
3 green onions, finely chopped
raw vegetables or crackers

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-inch x 6-inch oval; place on a greased (Pam sprayed) baking sheet. Place head above body. Make narrow cuts, about ĺ inch deep, on each side of head for whiskers. Cut second loaf into four equal portions. For ears, shape two portions into 16-inch ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-Ĺ inch oval for back paws. Position on each side of body. Divide the fourth portion of dough into three pieces. Shape two pieces into 2-Ĺ inch balls for front paws; shape the remaining piece into two 1-inch balls for cheeks and one Ĺ-inch ball for nose. Place paws on each side of body; cut two 1-inch slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes.
Bake at 350 degrees for 25-30 minutes or until golden brown. Remove to a wire rack to cool. Place bread on a lettuce-lined 16 x 13 inch tray. Cut a 5-inch x 4-inch oval in center of body. Hollow out bread, leaving a Ĺ inch shell (discard removed bread or save for another use). Line with lettuce and fill with dip.
Mushroom Spinach Dip In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.

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