Slithering Snake Calzones!
The last few times our family has traveled to the bookstore, my daughter has accompanied me to the cookbook section. While she used to dash straight away to the children’s section, she now goes to the kids section via the cookbooks. How can I not love that! She takes her time looking at cookbooks, paging through a few trying to determine if a cookbook would be for her or not. She looks them over carefully before selecting one and then looking at me and turning on the charm. How can I say no to a cookbook? Of course, the results of this newfound love of cookbooks have a profound effect on our already burgeoning bookshelves at home, but hey, I can’t argue with great taste!
The last cookbook Abigail brought home was one of those Name Brand Cookbooks, where the recipes almost always include specific brands of ingredients, and sometimes show a new way to utilize said ingredients. This particular book had party foods and cakes in it, and Abigail wasted no time in picking out a recipe for us to make out of her new book. The recipe for Snake Calzones was one of those recipes that I never would have chosen to make, yet that was the recipe my daughter insisted on making. I picked up the necessary ingredients at the store, although I did decide against the store bought bread dough. I have nothing against the store bought dough, but since I also had a craving for some homemade bread, I simply made up a batch of my sandwich bread and used one half for the snake, and one half for a loaf of bread for the next day.
The recipe came together much easier than I had anticipated, and I have to say that it turned out way better than I could have imagined. The whole family enjoyed this snake immensely, and I see so much potential for parties and gatherings in the future for Mr. Snake. This would be an excellent entree for a children’s animal or zoo themed party, or for the more sophisticated, leave off the paint and just serve it up as a calzone. Either way, this is one delicious snake! Leftovers reheated very nicely in a hot oven, so this even has make-ahead potential for a busy weeknight meal.
Snake Calzones
Each snake makes 12 to 14 servings.
1. Line two baking sheets with parchment paper and spray with cooking spray. (I didn’t use parchment). Roll out one loaf of dough on lightly floured work surface into 24 x 6 inch rectangle. Spread 2 tablespoons of mustard and 1 tablespoon of pesto over the dough, leaving a 1-inch border, and sprinkle with 1 teaspoon Italian seasoning.
2. Layer half of ham and salami over dough. Sprinkle 3/4 cup of cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch all edges to seal. Transfer roll to prepared baking sheet, seam side down, and shape into an S-shaped snake or coiled snake (Leave one end unattached to form head on coil). Repeat with remaining ingredients.
3. Combine 1 egg yolk with 1 teaspoon water and red food coloring, and 1 yolk with remaining water and yellow or green food coloring. Paint stripes, dots and zigzags over dough to make snakeskin pattern. Preheat oven to 375ºF.
4. Let dough rise, uncovered, in warm place 30 minutes, or 40 minutes if using a coil shape. taper ends of dough to form head. Shape and score tail end to form a rattle, if desired.
5. Bake 25 to 30 minutes. Cool slightly. Use olives for eyes and pepper strips for tongues. Slice and serve warm.
