Skeleton Ribs

For a tasty and “stick to your ribs” appetizer, try this on for size…

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TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 28 servings

Ingredients

  • 4 cups diced cooked chicken breast
  • 1-1/4 cups water
  • 1/4 cup tomato paste
  • 2 tablespoons paprika
  • 2 tablespoons lime juice
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon celery seed
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper
  • 1 bay leaf
  • 12 ounces cream cheese, softened
  • 1 tablespoon grated lime peel
  • 2 tubes (11 ounces each) refrigerated crusty French loaf
  • 2 cups (8 ounces) shredded Monterey Jack cheese
 

 

Directions

  1. In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
  2. Combine cream cheese and lime peel. On a large piece of foil, roll one tube of bread dough into a 14-in. x 10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
  3. Starting with a long side and using foil, fold into thirds. Form a 14-in. x 4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325° for 45-50 minutes or until golden brown.
  4. Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired. Yield: 2 loaves (14 slices each).

 

 

 

 

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