Snake Bites

Show: Episode:

Picture of Snake Bites Recipe 1 Video | Photo: Snake Bites Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 110 Reviews
Total Time:
40 min
Prep
15 min
Cook
25 min
Yield:
10 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

Quick Video Tips

Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.

Wine 101: Get All the Basics

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 110 reviews

  • on November 01, 2012

    Flag

    I made this last night, and it turned out pretty good. Theo nly problem I had was the bottom of the snake was soggy, and fell away. Did anyone else have this problem. It was soggy from the juices of the meat and oil of the cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 31, 2012

    Flag

    I made this recipe for a Halloween party at work. My snakes didn't look nearly as pretty as Paula's did, but everyone loved them! And they tasted absolutely delicious too! Only 1 complaint...I should've watched the video before I went grocery shopping. I was making two snakes, so I bought about 3 lbs of meat and 1 lb of cheese, since the recipe called for 30 oz of meat and 12 oz of cheese. There was no way you could fit that much meat and cheese inside the snake! I wound up using maybe 10 oz meat and 5 oz cheese per snake TOTAL and even then I had some "leakage". My prep time was also significantly longer than 15 min - "painting" the snake alone took me over 10 minutes!

    But it is definitely worth the time, this dish was not only cool to look at but tasted delicious as well. I'm already planning how to convert it to a Christmas dish! (candy canes maybe or a wreath!.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 24, 2012

    Flag

    I made this last year. My four grand children got to the table and when they saw what i was serving not one of them would even take a bite...was too funny. I also made chicken "fingers" with a piece of roasted red pepper as the finger nail. They wouldn't eat those either. And of course we had eyeballs for dessert. Nope not touched!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Sweet-Hot Steak Bites

Sweet-Hot Steak Bites

Rated 3 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.