Sneaky Snake Recipes

SNEAKY SNAKE

Steps:

• Preheat oven to 375 degrees. In a bowl, combine the first nine ingredients & 6 ounces of the grated cheese (saving the remainder for garnish). Mix well.
• Unroll the crescent roll dough & separate into 16 triangles. Arrange the triangles in a circle with the wide ends of the triangles overlapping in the center and the points facing the outer edge on a pizza pan or round baking stone. With a dough roller, flatten wide part of triangles to accommodate more chicken filling space. Scoop the filling onto the widest end of each triangle. Bring the outside points of the triangles up over the filling and tuck under the wide ends of the triangles.
• Arrange the ring on the pan to resemble a curvy snake. Insert a roasted red pepper for a tongue & other peppers between each pastry triangle. Add slices of green olives for the eyes.
• Brush the pastry with the egg white. Bake for 20-25 minutes or until deep golden brown. Remove from oven & sprinkle with remaining cheese.

SLINKY THE SNAKE (CAKE)

Steps:

• You will also need: 1 40x20 cake board covered in foil or paper Cut each bundt cake in half, NOT horizontally, vertically.
• Position pieces end to end to make a serpentine shape (like an"S" on it's side) Set it on the cake board with a little bit of frosting as the glue.
• Tint your frosting whatever color you'd like your snake to be.
• I did a green color.
• Frost entire length of cake with the colored frosting, frosting halfway down the sides.
• If you do the whole thing you'll need another can or two of frosting.
• Place the chocolate chips in a zip bag.
• Microwave on MEDIUM (50%) power for 20 to 30 seconds.
• Mush the bag a bit and microwave 20 more seconds on medium power until chocolate is melted.
• Clip the corner of the bag and use it to make a diamond pattern along the snake's back.
• cut the fruit roll-up into a strip that has a forked tongue shape on the end and set under one end of the cake Decorate the eyes and nostrils with the candies (I use M&M's).

SNEAKY SNAKE PINWHEELS

Steps:

• Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper.
• Top each with 2 leaves romaine lettuce and 6 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread.
• Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake.