Ingredients
- 1 can crescent rolls
- Flour, for dusting
- 4 tablespoons spicy mustard
- 10 ounces thinly sliced ham
- 10 ounces thinly sliced salami
- 10 ounces bologna
- 12 ounces Monterey Jack, grated
- Liquid food coloring
- 3 egg yolks
- 2 whole cloves
- Toothpicks
- 2 small pimiento-stuffed olives
- 1 (1-inch) strips jarred roasted red peppers
Directions
Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.
1 Video | Photo: Snake Bites Recipe


















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By Food is Fun
on March 10, 2012
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I got such a kick out of this recipe! I truly had my child thinking I did cook a snake. The expression was priceless.
Ok - for those of you wondering how in the world Paula could have possibly fit 30oz of meat into this thing - she didn't! Watch the video. She only uses salami and ham and doesn't use everything she has set aside for the construction of the dish.
Another tip - Let your crescent roll dough sit out - in its original container until it comes to room temperature. It sticks better and is much easier to roll out to enormous proportions.
I can't wait to make this again and see the look on the next person's face when I pull it out of the oven. LOL
By jessicaandandrew
Seattle, WA
on November 02, 2011
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This dish was fun for the kids to help with. Next time we make this, I will use only 1/2 lb of meat...total, add the roasted red peppers inside, and maybe serve with marinara for dipping. With as much meat as the recipe calls for, it tasted like we were eating a really heavy meat roll with a little bread wrapped around it. We used currants for nostrils and more red pepper for the eyes.
By haturn
Wesley CHapel, FL
on November 01, 2011
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It was cute & tasted good! I don't know how 42oz of meat & cheese would ever fit in 1 crescent roll--I maybe used 1 pound total.
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