Curly Hotdog Snakes
57 people added this to their Recipe Box
These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.
Servings: 12
Ingredients:
Curly Hotdog Snakes
Photography by Edward Pond
| 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% |
Suggested Recipes
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1-1/2 lb (750 g) pizza dough, thawed
12 hotdogs
1 drained jarred roasted red pepper
1 egg, beaten
2 tbsp (25 mL) grated parmesan cheese
24 currants or small 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.
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.
Tags:
Meat-Beef; Meat-Pork; Eggs; Vegetables; Cheese/Other Dairy; Fruits; Bake; Halloween;
Source
Canadian Living Magazine: November 2008
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