Ingredients:
1 (8 ounce) cans crescent rolls ( 8 count)
flour, for dusting
4 tablespoons spicy mustard
10 ounces thin slice salami
10 ounces thin slice bologna
12 ounces monterey jack cheese, grated
liquid food coloring
3 egg yolks, divided
2 whole cloves
toothpicks
2 small pimento stuffed olives
red peppers ( fresh or jarred)
Directions:
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!
Servings: 12
Time preparation: 15 min.
Time total: 35 min.