SAUSAGE-STUFFED SLITHERY SNAKES

Sausage-Stuffed Slithery Snakes image

This cheese-, spinach- and sausage-filled bread from our Test Kitchen is sssseriously party pleasers! It ties in well with any Halloween theme.

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 12

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
1 pound bulk Italian sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups (1 pound) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons butter
2 large egg yolks
4 drops each red, yellow and green food coloring, optional
4 pitted ripe olives
2 roasted sweet red pepper strips

Steps:

Thaw bread dough according to package directions; let rise until doubled. , Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set aside. Roll each portion of dough into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. , Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased baking sheet. Tuck ends under and form into a snake shape. , Place an egg yolk in each of two small bowls; if desired, use red and yellow food coloring to tint one yolk orange and use green to tint the other. Brush stripes and diamond designs on snakes to decorate. , Bake at 350° for 25-30 minutes or until golden brown. , Cut out two small holes for eyes at one end of each loaf; gently press in olives. In each loaf, cut a slit below eyes; insert red pepper strip for tongue.

Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 563mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.