JACK O’ LANTERN CHILI CUPS

2 cans (11.5 oz. each) refrigerated corn breadstick dough..
or
3 cans (4.5 oz each) refrigerated buttermilk biscuits
1 can (15 oz.) mild chili with beans
1 cup frozen corn
Sliced Cheddar Cheese
Olive slices, bell pepper, and carrot pieces for decoration

Preheat oven to 425 degrees. Lightly grease 16-18 regular-size (2-½ inch) muffin pan cups. Lightly roll out corn breadstick dough to press together perforations. Cut out 18 circles with a 3-inch round cookie cutter. Press 1 circle onto the bottom and push up the side of each muffin cup about one inch.

Combine chili & corn in medium bowl. Fill each muffin cup with 1-tablespoon chili. Cut out 16-18 circles from cheddar cheese slices and place rounds over the chili mixture in cups. Decorate cheese with olive, bell pepper & carrot pieces to resemble jack-o’-lanterns. Bake 10 to 12 minutes or until corn bread is completely baked and cheese is melted.

Makes about 8 servings