GARDEN SNAKE SANDWICHES
Frozen dough streamlines assembly of this sandwich arranged like a slithering snake. Curry, raisins and sunflower kernels flavor the chicken salad inside.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Arrange rolls in an S shape 1/2 in. apart on a large greased baking sheet. Cover and let rise in a warm place for 30-35 minutes or until doubled. Bake at 350° for 12-17 minutes or until golden brown. Carefully remove to a wire rack., In a bowl, combine the chicken, mayonnaise, celery, raisins, sunflower kernels, salt, pepper and curry powder. Split rolls in half horizontally (do not separate rolls). Layer with chicken mixture, lettuce and tomato slices; replace roll tops., Use toothpicks to attach olive slices to first sandwich for snake's eyes. cut green portion of onion into tongue shape; insert into sandwich. Place cherry tomato halves on remaining sandwiches; secure with toothpicks.
Nutrition Facts :
MAKE A SNAKE SANDWICH
I saw Paula Deen make this on Foodtv for a Halloween show and it looked like so much fun. DS and I did have a blast making it. DS thought it was so great to have a snake for dinner. More fun with food! :) Change the meats & cheeses to whatever tickles your fancy. I mostly "eyeballed" when making this so not sure if I used the exact amounts specified. I didn't need a whole bell pepper so got a couple of strips from the grocery salad bar. Now what to do with the rest of the jar of olives!?!
Provided by Ducky
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Prehat oven to 375°F.
- Line a cookie sheet with foil, grease and set aside (or use non-stick foil).
- Dust a flat surface with flour and spread out the crescent dough being careful not to separate.
- Pinch the seams together so it is 1 piece of dough.
- With a rolling pin, roll out into a large rectangle, being careful to not get too thin.
- Brush dough with mustard to 1 inch of the edge.
- Layer meats down the middle of the rectangle, leaving a 1 inch border.
- Layer cheese over the meats.
- Fold lengthwise, 1 side of the dough over the filling to the center of the meat/cheese mixture.
- Fold the other side over and press the dough to seal in the filling.
- Lightly beat 1 egg yolk.
- Brush the egg yolk over the top of the dough to "glue" the pieces together.
- Fold the dough lengthwise in half again, pinching the seam to seal.
- Taper one end of the snake to make a tail and form the other end into a head.
- Beat the remaining 2 egg yolks and separate into 3 small bowls.
- Add food coloring to each bowl to make colors of your choice.
- Using a pastry brush (or paintbrush), paint stripes, dots or the design of your choice onto the snake with the egg yolk mixture.
- Transfer the snake to the foil-lined baking sheet.
- Form the snake into an "S" or other shape.
- Insert 2 cloves into the head for nostrils.
- Cut the red pepper into a tongue shape (V at one end) and insert into the head.
- Bake for 15-20 minutes (or according to package directions) or until golden brown and cooked through.
- Insert toothpick into the olives (perpendicular to the pimiento) and insert into the snakes head to create the eyes.
- Serve your snake!
Nutrition Facts : Calories 320.9, Fat 23.4, SaturatedFat 11.4, Cholesterol 113.4, Sodium 846.4, Carbohydrate 11.9, Fiber 0.9, Sugar 1.5, Protein 15.4
SPOOKY CALZONE SNAKE
I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.
Provided by prttimecook
Categories Meat and Poultry Recipes Pork Sausage
Time 2h5m
Yield 14
Number Of Ingredients 17
Steps:
- Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
- Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
- Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g
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