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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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11/01/2014

Snake Stromboli 2014

1 pound of white bread dough
1 tablespoon sun-dried tomato pesto
1 teaspoon italian seasoning
5 ounces thinly sliced ham
5 ounces thinly sliced salami
3/4 cup shredded provolone cheese
3/4 cup shredded mozzarella cheese
2 egg yolk, divided
2 teaspoons water
red and yellow liquid food coloring or other colors that you would like your snake to be.



1. Preheat oven to 375

2. Line baking sheet with parchment paper; spray with nonstick cooking spray; Roll out dough into 24x6-inch rectangle on lightly floured surface. Spread pesto over dough, leaving 1-inch border. Sprinkle with Italian seasoning.

3. Layer ham and salami over dough; Sprinkle both cheeses over meats; Brush edges of dough with water. Beginning at the long side, tightly roll up dough. Pinch edges to seal; Transfer roll to prepared baking sheet, seam side down; shape into S-shaped snake or coiled snake (leave one end unattached to form head on coil.  This year I pinched off a couple pieces of dough and make eyes that way.  Attached them with a bit of plain egg wash.

4. Combine 1 egg yolk, 1 teaspoon water and red food coloring in small bowl; combine remaining egg yolk, remaining teaspoon water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.

5. Let dough rise uncovered, in warm place 30 minutes. (Let rise 40 minutes if using a coil shape)

6. Taper one end of roll to form head. Score tail end to form rattlers, if desired

7. Bake snake 25-30 minutes; Cool slightly.  I totally forgot to make him a little tongue...oh well, it was very tastey.



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