Tested till perfect Curly Hotdog Snakes

Curly Hotdog Snakes

These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2008

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 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
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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.

Nutritional Information Per serving: about

cal 283 pro 11g total fat 14g sat. fat 4g
carb 28g fibre 2g chol 39mg sodium 758mg

% RDI:

calcium 8 iron 16 vit A 3 vit C 17
folate 23
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