Makes 12 rattlesnakes
Ssssnakes on the table excite both kids and adults. These are easier than they look, the hardest part is cutting the chile pepper tongues and black olive eyes. I wrap ropes of pizza dough around chopsticks for a more defined curl, but that step can be omitted and the dough can be loosely twisted instead. (Don’t eat the tongues).
1 (13.8-oz.) tube refrigerated pizza dough
2 tablespoons olive oil, for brushing
2 tablespoons poppy seeds
1 tablespoon sesame seeds
5 black olives
12 dried chiles
Store-bought tomato soup
Preheat oven to 350°F.
Unroll the tube of pizza dough. Cut 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 into a spiral around a greased 10 1/2 -inch chopstick. Brush with olive oil, sprinkle the body with poppy seeds, and the tails with sesame seeds.
Cut black olives into small triangles and place on the head of each snake to make the eyes.
Bake on two parchment paper lined baking sheets and bake until golden brown, about 15-18 minutes. Allow to cool before carefully removing the chopsticks.
While still warm, (very important), use a small sharp knife to cut a slit in the head where you’ll slide in the chile tongue. For ease, serve with store-bought tomato soup. For added flair, serve the soup in a black cauldron-like cast iron pot.