Curly Hotdog Snakes

Curly Hotdog Snakes.jpeg

This recipe makes 12 servings

1-1/2 lb (680 g) pizza dough, thawed
12 hotdogs
1 jar roasted red peppers, drained
1 egg, beaten
2 tbsp (25 mL) grated Parmesan cheese
24 currants or raisins

Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth.

Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle.

Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in currants for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes.

Trim off any charred ends of red pepper; cut to resemble forked tongue.

Recipe courtesy of Canadian Living and Best Recipes Ever.