Best Sneaky Snake Recipes

SNEAKY SNAKE

SNEAKY SNAKE image

I love to entertain in the Fall & Halloween parties have always been a big part of it! This is one of my favorites to make - so get ready & scare up some fun at your Halloween party or gathering!

Provided by Sharyn Melting @pclady4u

Categories Chicken

Number Of Ingredients 14

Ingredients

1 cup(s) broccoli florets, chopped
2 tablespoon(s) fresh parsley, snipped
1 - garlic clove, pressed
2 tablespoon(s) dijon mustard
1/2 cup(s) mayonnaise
1/2 cup(s) red pepper, diced
3 - green onions, thinly sliced
1/4 teaspoon(s) salt and pepper
1 teaspoon(s) dill weed
8 ounce(s) cheddar cheese or swiss cheese, shredded
2 package(s) 8 ounce each refrigerated crescent rolls
1 - egg white, lightly beaten
1 jar(s) roasted red peppers
1 - pimento stuffed olive,sliced in half

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.

SNEAKY SNAKE PINWHEELS

Sneaky Snake Pinwheels image

Looking for an appetizer that will impress? Then check out these pinwheels packed with salami, veggies and cream cheese - sliced and arranged like a twisty snake.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h20m

Yield 16

Number Of Ingredients 7

Ingredients

2 squares (7 1/4x8 3/4 inch) flatbread (from 8-oz package)
1 package (3 oz) fat-frree cream cheese, softened
Half a medium red bell pepper, chopped (about 1/4 cup)
4 leaves romaine lettuce
12 thin slices hard salami (about 2 1/2 oz)
Half a large pickle, cut lengthwise into 4 spears (from 32-oz jar kosher dill pickle halves)
2 small red bell pepper pieces, cut into snakelike tongues

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.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 1 g, TransFat 0 g