Chip ‘N’ Dip Bread Witch

Directions

1. 1
   Let dough rise according to package directions. For witch's face, on a lightly floured surface, roll one loaf into an 8-in.-high x 6-in.-wide oval. Cut a 3-in. piece off the top and set aside. Place rolled piece on a large greased
2. 2
   . Pull lower left side of dough down and to the left, forming a chin.
3. 3
   For hat, roll remaining loaf into a 9-1/2-in.-high x 6-1/2-in.-wide triangle; place above face. Divide reserved dough into thirds. Roll two pieces into 12-in.-long ropes; twist together. Place over bottom of hat for brim.
4. 4
   Shape two-thirds of remaining dough into a nose. Cut a 1-in. slit at an angle 1 in. below brim; insert nose. Roll remaining dough into a 4-in. piece; fold in half for lips. Cut a 2-in. slit below nose; insert lips.
5. 5
   Divide egg whites among three custard cups; with food coloring, tint one portion black, one green and one red. Brush black over hat. Brush green over face and nose. Brush red over lips.
6. 6
   For eye, place almond and olive between nose and brim. For wart, lightly press raisin into nose. Sprinkle Parmesan cheese over dough for hair.
7. 7
   Let rise in a warm place for 20 minutes. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack to cool.
8. 8
   Hollow out center of hat; fill with dip, adding more as needed. Serve with tortilla chips.