“Once your snake is filled, rolled and shaped, let the kids paint it. The bread will bake up colorful, yummy and just creepy enough to satisfy the boys and ghouls.” -Jen Spaeth, Ozark, Missouri
- 1 tube (11 ounces) refrigerated crusty French loaf
- 1 jar (14 ounces) pizza sauce, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup sliced fresh mushrooms
- 25 slices pepperoni
- 1 egg, lightly beaten
- Assorted food coloring
- New paintbrushes
- Unroll the French loaf dough into a large rectangle; spread with 1 cup pizza sauce to within 1 in. of edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a pepperoni slice; refrigerate. Layer remaining pepperoni over cheese and mushrooms.
- Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet and shape like an "S". Divide egg among several small bowls; tint with food coloring as desired. Paint snake as desired with egg wash.
- Bake at 350° for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce; serve on the side. Yield: 5 servings.
Originally published as Pizza Snake in Taste of Home October/November 2009, p81
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