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!
- 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
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.