October 29, 2009

Scary Snakes

DSC_1799 This recipe is super simple, though I’ll admit that it took a little longer to make them than I remembered in the past.  I think that I saw this on an episode of Paula Dean’s cooking show, but I’m not completely certain.  Regardless of the source, they are super fun to make for the kids, and I hope you enjoy them.

Scary Snakes

Crescent Rolls


Sliced cheese


Food Coloring

Bell pepper

Green Olives with pimento


1.  On a floured board, roll out the crescent rolls and pinch the dough together where it is perforated so that there will not be holes in the dough.


2.  Add the lunchmeat of your choice and cheese to the dough, paying attention to stay towards the middle and to not overstuff the dough.  If you overstuff or get too close to the middle the cheese will ooze out.  If desired cut a few strips from the ends to use for decoration and patch jobs if you find holes later.

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3.  Roll the dough together in a snake form.  Add the extra crescent roll strips to make decorations on the snake if you like.


4.  Crack the eggs in small bowls (as many eggs as you want color).  I used two eggs and stuck with green and red.  Mix the coloring into the egg until you get the hue you want.  Then brush the egg wash onto the snake in the pattern of your choice.

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DSC_17985.  Place snakes on a greased cookie sheet or jelly roll pan.  Bake in a 350 degree oven until the dough is light brown and set.  Approx 15-20 minutes, depending on how big your dough rolls end up being.

6.  In the meantime slice the olives in half and the bell peppers in the shape of a forked tongue.

7.  When the snakes come out of the oven fit the tongue into the dough while it is still hot.  Use toothpicks to affix the eyes.  Voila!  You are ready to slice and eat!

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