Curly Hotdog Snakes Curly Hotdog Snakes

Image: Edward Pond | Food Styling: Claire Stubbs | Prop Styling: Oksana Slavutych

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2008



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 facts Per serving: about

  • Sodium 758 mg
  • Protein 11 g
  • Calories 283.0
  • Total fat 14 g
  • Cholesterol 39 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g


  • Iron 16.0
  • Folate 23.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 17.0
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Appetizers & Snacks

Curly Hotdog Snakes