Curly Hotdog Snakes
Curly Hotdog Snakes
Photography by Edward Pond
- Portion size: 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 283 |
| pro | 11 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 28 g |
| fibre | 2 g |
| chol | 39 mg |
| sodium | 758 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 16 |
| vit A | 3 |
| vit C | 17 |
| folate | 23 |
These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.
Ingredients
- 1-1/2 lb 1-1/2lbpizza dough, thawed
- 12 12hotdoghotdogs
- 1 jar 1jarroasted red pepperroasted red peppers, drained
- 1 1eggeggs, beaten
- 2 tbsp 2tbspgrated Parmesan cheese
- 24 24currantcurrants or raisins
Preparation
Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth.
Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle.
Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in currants for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes.
Trim off any charred ends of red pepper; cut to resemble forked tongue.
Source : Canadian Living Magazine: November 2008
