Sausage-Stuffed Slithery Snakes |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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This cheese-, spinach- and sausage-filled bread from our Test Kitchen is sssseriously party pleasers! It ties in well with any Halloween theme. Ingredients:
2 loaves (1 pound each) frozen bread dough, thawed |
1 pound johnsonville® mild ground 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 egg yolks |
4 drops each red, yellow and green food coloring, optional |
4 pitted ripe olives |
2 roasted sweet red pepper strips |
Directions:
1. Thaw bread dough according to package directions; let rise until doubled.
2. 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 side. Roll each portion of dough into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.
3. 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.
4. Place an egg yolk in each of two small bowls; tint one orange with red and yellow food coloring and the other with green coloring if desired. Brush stripes and diamond designs on snakes to decorate.
5. Bake at 350° for 25-30 minutes or until golden brown.
6. Cut out small holes in bread; gently press olives into bread for eyes. Cut a slit in each loaf; insert red pepper strips for tongues. Yield: 2 loaves.
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