17 October, 2010

Snake Breadsticks | Woman's Day

Photo from Woman's Day

Snake Breadsticks ingredients
Makes 12 food garnishes
12 (12-inch x 1⁄4-inch) wooden dowels
2 (11-oz each) cans refrigerated breadstick dough
Green, orange and red food color sprays
White from 1 large egg, lightly beaten
Poppy seeds

For decoration:
24 whole cloves
2 or 3 large red gumdrops
Tomato soup (canned or homemade)

Notes: The food color sprays are available from Wilton and most crafts stores. 

To get started:  Position racks to divide oven into thirds. Heat oven to 375°F. You’ll need 2 large baking sheets lined with nonstick foil. Grease dowels with cooking spray.

Unroll 1 can of breadstick dough; separate along perforated lines into 12 strips.

Roll each strip into an 18-inch rope. Wrap each rope in a spiral around each dowel. Arrange 6 dowels, evenly spaced, on each prepared baking sheet.

Lightly tint the dough spirals in blotchy tones using the spray colors with short, quick spurts; let dry slightly. Brush with egg white, then sprinkle with poppy seeds.

Bake, switching position of baking sheets halfway through baking, until breadsticks are golden brown, about 8 to 10 minutes.

While breadsticks are hot, slide them from dowels to a wire rack to cool. Repeat with remaining dough.

When cool, decorate breadsticks by inserting 2 cloves into each snake for eyes. Cut gumdrops into 1⁄8-inch-thick slices; cut slices into tongues. Use a skewer to poke a hole at tip of snake head; insert tongue.

To serve, ladle hot tomato soup into bowls and serve with snakes.

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