Snake Bite Calzone Recipes

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SNAKE-BITE CALZONE



Snake-Bite Calzone image

Surprise all the party-goers with this Snake-Bite Calzone. You wouldn't think a critter on the Halloween buffet table would ever be welcome, yet this scrumptious Snake-Bite Calzone offers savory respite after all of Halloween's treats.

Provided by My Food and Family

Categories     Bread

Time 55m

Yield Makes 12 servings.

Number Of Ingredients 8

1 can (13.8 oz.) refrigerated pizza dough
1/2 cup KRAFT Shredded Mozzarella Cheese
1/2 cup POLLY-O Original Ricotta Cheese
31 slices OSCAR MAYER Pepperoni, divided
1 egg white
1 drop each yellow and green food coloring, divided
2 manzanilla olives
1 cup CLASSICO Traditional Pizza Sauce

Steps:

  • Heat oven to 350°F.
  • Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
  • Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
  • Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
  • Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
  • Serve calzone with the sauce.

Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 4 g, Protein 6 g

SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (Olives, peppercorns, fruit roll-ups, etc.). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by ElizabethKnicely

Categories     Cheese

Time 1h35m

Yield 1 calzone, 14 serving(s)

Number Of Ingredients 18

1 teaspoon white sugar
1 cup warm water (110Â F/45Â C)
1 (1/4 ounce) package active dry yeast
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese (to taste)
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
1/2 teaspoon italian seasoning
1/2 cup sliced black olives (optional)
1/2 green bell pepper, cut into strips (optional)
1/2 cup sliced fresh mushrooms (optional)
1 egg
1 tablespoon water
food coloring

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitter with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on LOW until the mixture forms a wet dough. With the machine running add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95°F (27 to 35°C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green peppers, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strips, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon water, and brush the egg wash over the calzone.
  • Bake in preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 248.3, Fat 12.5, SaturatedFat 5.5, Cholesterol 44.9, Sodium 468.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.6, Protein 11.5

SPOOKY CALZONE SNAKE



Spooky Calzone Snake image

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Provided by prttimecook

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h5m

Yield 14

Number Of Ingredients 17

1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 ½ teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese, or to taste
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
½ teaspoon Italian seasoning
½ cup sliced black olives
½ green bell pepper, cut into strips
½ cup sliced fresh mushrooms
1 egg
1 tablespoon water

Steps:

  • Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
  • Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 22.1 g, Cholesterol 33.3 mg, Fat 9.7 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 512 mg, Sugar 0.7 g

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