Curly Hotdog Snakes

These Hot Dog Snakes are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard. Perfect for Halloween or anytime you want a scary snack!

Curly Hotdog Snakes

Photo by Henya B.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds (680 g) pizza dough, thawed

  • 12

    hotdogs

  • 1

    jar roasted red peppers, drained

  • 1

    egg, beaten

  • 2

    tablespoons grated Parmesan cheese

  • 24

    currants or raisins

Directions

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 raisins 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.


Nutrition

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