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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!

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Rate this recipe 4.5/5 (33 Votes)
Curly Hotdog Snakes 1 Picture


  • 1 1/2 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


Servings 12


Step 1

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.

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