Jack-o-Lantern Chili Cups

2 cans (11.5 ounces each) refrigerated corn breadstick dough (8 breadsticks each) or 3 cans (4.5 ounces each) refrigerated buttermilk biscuits (6 biscuits each)

1 can (15 ounces) mild chili with beans
1 cup frozen corn
6 slices Cheddar cheese
Olive slices, bell pepper and carrot pieces for decoration

Preheat oven to 425°F. Lightly grease 16 to 18 regular-size (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.

Makes 8