SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Slithering Snakewich

Makes: 8 servings
Prep 20 mins Rise 1 hr 30 mins Cool 2 hrs Bake 350°F 35 mins
Slithering Snakewich
  • 1 16  ounce  loaf frozen bread dough, thawed
  • 4  ounces  sliced mozzarella cheese, diagonally cut in half
  • 4  ounces  sliced cheddar cheese, diagonally cut in half
  • 1 3 1/2 ounce package  sliced pepperoni
  • 1 8  ounce can  pizza sauce
  • 1/2  cup  red, green, and/or yellow sweet pepper strips
  • 1  strip  roasted red sweet pepper
  • 2  pimiento-stuffed olives

1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased or parchment-lined baking sheet forming a "snaky S" shape. Let rise in a warm place for 1-1/2 to 2 hours or until double in size. Bake in a 350F oven for 20 minutes or until lightly browned and bread sounds hollow when lightly tapped. Remove from baking sheet to a wire rack. Cool to room temperature.

2. Hollow out the center portion of the loaf about 1-inch deep and 1-1/2-inches wide, leaving about 2-inches on each end of the loaf. Layer cheeses down the center of loaf, pressing cheese slices down into the hollowed portion of the loaf. In a medium bowl, stir together the pepperoni and pizza sauce. Spoon atop the cheese. Top with the strips of sweet pepper. Place on a greased or parchment-lined baking sheet and bake in 350F oven for 15 to 20 minutes or until heated through and cheese is melted.

3. Make a slit in the front of the loaf and insert a roasted red pepper strip for a tongue; insert two pimento stuffed olives with toothpicks for eyes. Makes 8 servings.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe