So, Friday eve, when I had some grands it was the perfect time to try it.
Ingredients are:
lunch meat, cheese, mustard, crescent roll dough, and egg, and a little dusting flour
Kobe, who I babysit, in back.
They are excited about the paintbrushes and the flour:)
{This is when LauraJune noticed I was taking pictures and quit smiling. She also took her ponytails down, so she has a cool hairthing going.}
I gathered the ingredients, and floured my island.
Oh, the fun they had painting with the flour. :)
Fun, fun, fun.
Then we spread out the crescent dough of two small cans, and patted all the triangles together to make one solid sheet.
I decided this needed to be done on a movable flat service to be able to move it if I needed AWAY from my helpers.
Next time I'll put more on.
Of course, we needed a taste test of the ham.
It passed inspection:)
Sprinkled some cheese.
(Another taste test:)
Roll it up, and paint with colored egg wash.
Then we popped it into the oven.
Make sure you turn on the oven light to really enjoy the view of your Snake baking:)
(Kobe's mom came, so he had snake the next day for lunch)
Ta Da!!!
Look how intense they are!!!
So excited about the carving of the snake...
Actually they were more excited about the grapes we had with the snake!
Snake eggs maybe???
They even folded their little arms to hurry up the prayer:)
Darling...
We put grapes on for the eyes.
Because it was crescent bread it was really rich.
Next time I'm going to try a pizza dough, more lunch meat and not so much mustard.
I'm thinking this could also be done in a cinnamon roll way for a sweet snake.
Hubby said it looked more like a worm. Either way, mmmmmmmmmmm, delish!!!
Ingredients
- 1 can crescent
rolls
- Flour, for dusting
- 4 tablespoons spicy mustard
- 10 ounces thinly sliced ham
- 10 ounces thinly sliced salami
- 10 ounces bologna
- 12 ounces Monterey Jack, grated
- Liquid food coloring
- 3 egg yolks
- 2 whole cloves
- Toothpicks
- 2 small pimiento-stuffed olives
- 1 (1-inch) strips jarred roasted red peppers
Directions
Preheat the oven to 375 degrees F.
Line a cookie sheet with foil. Grease the foil and set aside.
Dust a flat surface lightly with flour. Spread out the crescent dough — do not separate. Pinch together the seams so that you have 1 piece of dough. Roll out to make a large rectangle. Make sure the dough is not stuck to the surface at all.
Brush the dough with the mustard, leaving a 1-inch border. Layer the meats down the center of the rectangle, leaving a 1-inch border on either end. You can feel free to use your favorite cold cuts.
Top the meats with the cheese. Fold 1 side of the dough over the filling, lengthwise. Then, fold the other 1/2 over and press the seal the filling inside. Take 1 egg yolk, and beat lightly with a fork. Brush the egg yolk over the top of the dough. The yolk will act as the glue to hold. Fold the dough in 1/2 again lengthwise. Pinch the seam with your fingers to seal. Press the outside of the dough to make sure everything is sealed tight and to make an even thickness for the body of your snake. Taper 1 end of the dough to form a tail shape. Form the other end into a head shape.
Beat the 2 remaining egg yolks together. Transfer to 3 separate small bowls. Add some food coloring to each bowl — whatever colors you like! Using a clean paintbrush, "paint" the snake with the egg yolk/food coloring mixture.
Transfer the snake to the foil lined sheet tray. Form into an "s" shape so it looks like the snake is slithering. Insert 2 cloves into the head to look like nostrils and 2 stuffed olives for eyes. Create a mouth or tongue with the roasted red peppers. Bake the snake for 25 minutes, or until golden brown and cooked through.
Homemaker Monday's at: 11th Heaven's Homemaking Haven
