Ingredients
1 cup chopped fully cooked ham2 tablespoons finely chopped onion2 tablespoons butter, softened1-1/2 teaspoons prepared mustard2 tubes (6 ounces each) small refrigerated flaky biscuits (5 count), divided1 tube (11 ounces) refrigerated breadsticks5 slices American cheese1 large egg yolk1 teaspoon water10 ripe olive slices (about 2 tablespoons)1 tablespoon diced pimientos1 teaspoon poppy seeds
Preparation
Preheat oven to 375°. Using small pieces of foil, make forty 1/2-in. foil balls for shaping spider legs; coat lightly with cooking spray.
For filling, mix first 4 ingredients. On greased baking sheets, pat 5 biscuits into 3-1/2-in. circles. For legs, cut each of 10 breadsticks crosswise in half; cut each piece lengthwise in half. (Reserve remaining breadsticks for another use.) Attach 8 legs to each biscuit, twisting and pressing onto baking sheet to adhere. Tuck a foil ball under the center of each leg.
Spoon filling over biscuits. Fold cheese slices into quarters; place over top. Pat remaining biscuits into 4-in. circles; place over cheese, pressing edges to seal.
Whisk together egg yolk and water; brush over tops. Attach olives for eyes; fill centers with pimientos. Sprinkle with poppy seeds.
Bake until golden brown, 15-20 minutes. Serve warm.
