The Recipe Trove

Each snake makes 12 to 14 servings.

2 loaves (16 ounces each) frozen white bread dough, thawed

4 tablespoons mustard, divided

2 tablespoons sun-dried tomato pesto, divided (I doubled!)

2 teaspoons Italian seasoning, divided (I omitted)

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided (I used pepperoni)

1 1/2 cups shredded provolone cheese, divided

1 1/2 cups shredded mozzarella cheese, divided

2 egg yolks, divided

2 teaspoons water, divided

red, yellow and green liquid food coloring

Sliced olives

Additional salami or red bell pepper strips

1.  Line two baking sheets with parchment paper and spray with cooking spray. (I didn’t use parchment).  Roll out one loaf of dough on lightly floured work surface into 24 x 6 inch rectangle.  Spread 2 tablespoons of mustard and 1 tablespoon of pesto over the dough, leaving a 1-inch border, and sprinkle with 1 teaspoon Italian seasoning.

2. Layer half of ham and salami over dough.  Sprinkle 3/4 cup of cheese over meats.  Brush edges of dough with water.  Beginning at long side, tightly roll up dough.  Pinch all edges to seal. Transfer roll to prepared baking sheet, seam side down, and shape into an S-shaped snake or coiled snake (Leave one end unattached to form head on coil).  Repeat with remaining ingredients.

3. Combine 1 egg yolk with 1 teaspoon water and red food coloring, and 1 yolk with remaining water and yellow or green food coloring. Paint stripes, dots and zigzags over dough to make snakeskin pattern.  Preheat oven to 375ºF.

4. Let dough rise, uncovered, in warm place 30 minutes, or 40 minutes if using a coil shape.  taper ends of dough to form head.  Shape and score tail end to form a rattle, if desired.

5. Bake 25 to 30 minutes.  Cool slightly.  Use olives for eyes and pepper strips for tongues.  Slice and serve warm.