Ingredients:
- 2 (11 1/2 oz) cans refrigerated cornbread twists dough (8 breadsticks each) or 3 (4 1/2 oz) cans refrigerated buttermilk biscuits (6 biscuits each)
- carrot , cut into pieces
Directions:
- Preheat oven to 425°F
- Lightly grease 16 to 18 standard (2-1/2-inch) muffin pan cups.
- Lightly roll out corn bread dough to press together perforations.
- Cut out 18 circles with 3-inch round cookie cutter.
- Press 1 circle onto bottom and 1 inch up side of each muffin cup.
- Combine chili and corn in medium bowl.
- Fill each muffin cup with 1 tablespoon chili.
- Cut out 16 to 18 circles from cheese with 2 inch round cookie cutter; place rounds over chili mixture in cups.
- Decorate cheese with olive, bell pepper and carrot pieces to resemble jack-o'-lanterns. Bake 10 to 12 minutes or until corn bread is completely baked and cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.37 Kcal (747 kJ) | ||
| Calories from fat | 102.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 33.14mg | 11% | |
| Sodium | 385.48mg | 16% | |
| Potassium | 129.91mg | 3% | |
| Total Carbs | 11.74g | 4% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.4mg | 8% | |
| Calcium | 180.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 291.43 Kcal (1220 kJ) | ||
| Calories from fat | 167.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 18% | |
|---|---|---|---|
| Cholesterol | 54.14mg | 11% | |
| Sodium | 629.81mg | 16% | |
| Potassium | 212.24mg | 3% | |
| Total Carbs | 19.18g | 4% | |
| Sugars | 5.43g | 13% | |
| Dietary Fiber | 2.56g | 6% | |
| Protein | 13.34g | 16% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.3mg | 8% | |
| Calcium | 294.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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