| Ingredients: | ||
| 6 Rhodes Texas™ Rolls, thawed but still cold 3-inch square aluminum foil 6 hot dogs 8 currants or small raisins 1 egg, beaten 1 red licorice lace | ||
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| How To Make: | ||
| Roll each roll into a 15-inch snake, leaving one end a little thicker for the head. Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth. Crinkle up the aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattler. Wrap snake around a frank and place on a large sprayed baking sheet. Poke deep holes for eyes and press currants into them. Brush well with egg and let rise for 15 minutes. Bake at 350°F for 15 to 20 minutes or until golden brown. Place on a cooling rack and carefully remove foil. Poke a 3-inch piece of licorice into the throat. Clip the end to make it look like a forked tongue. |
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