Serve these slithery friends with soup or dipping sauces for a memorable event!
I adapted these creepy serpents from a recipe I found at Country Living. These are also great for a Harry Potter or reptile themed party.
They will be the perfect addition to your Halloween food platter. And a great answer to the question, “What to bring to a work Halloween party?”.
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Easy Halloween recipes
I’m so into Halloween this year! It’s my favorite holiday, so it’s kind of surprising that I’ve never done more Halloween themed recipes.
How to make
These easy to make snakes are also a fun project that the kiddos will love.
Be sure to scroll down to the printable recipe card for full instructions and ingredient amounts.
Prep the eyes and tongues
Cut the black olives into small pieces for the eyes, and cut the red pepper into forked tongues. I also found that shredded packaged carrots worked really well for the tongues.
Work the dough
The snakes start with a tube of store-bought pizza dough. Find pizza dough tubes in the refrigerated canned biscuit dough area of the store or packages of pizza dough can be found in the in the deli section or sometimes in the freezer section of well stocked grocery stores.
Of course, you could make your own pizza dough as well.
Cut the dough into 12 strips to make 12 snakes.
I find it easiest to cut the large piece of dough in half first. Then, cut the half in half. The cut each of those pieces in 3 long strips. You should have 6 strips now. And repeat that on the other side for a total of 12 strips.
Roll the strips into ropes using your hands. Keep one end of the rope wider for the head, and taper one end to a point for the tail.
I rolled mine out on parchment paper. You can also use a lightly floured surface if you prefer.
Spiral the snakes
Brush 12 wooden or metal chopsticks or straws with oil. You can also use wooden skewers, but the skewers that I have are very narrow, and would make the snakes less twirly.
Wrap each bread rope in a spiral down the greased chopstick.
Gently press the snake’s head down onto the parchment paper lined baking sheet with your thumb.
Try to give dough enough room on the baking tray for the bread to expand and the snakes to grow as they bake.
Brush the bread dough with olive oil and sprinkle the body of the snake with poppy seeds or sesame seeds.
Place the chopped black olives in the spots for the eyes.
Bake on two parchment paper-lined baking sheets at 350° F until golden brown, 11 to 15 mins.
Cool for 3 minutes before carefully removing chopsticks.
While still warm, use a toothpick or skewer to carefully thread red peppers into the tip of the flat end of each snake to make the tongue.
Tips on how to remove the stick
As I was removing the chopsticks from my snakes, my husband suggested this little tip to me.
Hold the chopstick in one hand and hold the snake with the other hand. Gently rotate and twist the stick inside the snake before pulling it out.
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- 13.8 ounce tube refrigerated pizza dough
- 3 black olives
- Piece of a red bell pepper
- 2 tablespoons olive oil for brushing
- 2 teaspoons poppy seeds
- 1 teaspoon sesame seeds
- Preheat the oven to 350° F.
- Cut the black olives into small pieces for the eyes. Cut the red bell pepper into forked tongues. Set aside.
- Unroll the tube refrigerated pizza dough.
- Cut the dough into 12 strips on the long side and roll each into 12-inch ropes, tapering one end to create the tail and flattening the other end to create the head.
- Wrap each rope in a spiral around a greased 10 ½-inch wooden chopstick or metal straw. Brush the bread with olive oil and sprinkle the body of the snake with poppy seeds or sesame seeds.
- Place the black olives on the head of each snake to make the eyes.
- Bake on two parchment paper-lined baking sheets at 350° F until golden brown, 11 to 15 mins. Cool 3 minutes before carefully removing chopsticks.
- While still warm, use a toothpick or skewer to carefully thread red peppers into the tip of the flat end of each snake to make the tongue.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.