These are so much fun to eat and quite the crowd-pleaser. Serve with “bloody” ketchup and “snake gut” mustard.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2008
Ingredients
Method
Divide dough into 12 balls; roll each into 12-inch (30 cm) long rope. Wind each around hotdog to encase, allowing about 2 inches (5 cm) overhang at each end. Place on 2 large greased baking sheets. Snip 1 end of overhang with scissors to make slit for mouth.Cut red pepper into 12 long strips; insert each into mouth for tongue. Press opposite end of dough with tines of fork to resemble rattle.
Brush dough with some of the egg; sprinkle with cheese. Let rise for 30 minutes. Press in currants for eyes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 4 hours; bring to room temperature before baking, about 30 minutes.) Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until golden, about 30 minutes.
Trim off any charred ends of red pepper; cut to resemble forked tongue.
Nutritional facts Per serving: about
- Sodium 758 mg
- Protein 11 g
- Calories 283.0
- Total fat 14 g
- Cholesterol 39 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
%RDI
- Iron 16.0
- Folate 23.0
- Calcium 8.0
- Vitamin A 3.0
- Vitamin C 17.0
