A snake shaped calzone for Halloween
Who doesn’t want a colorful snake on the table? What a delightfully creepy entree to serve your Halloween guests. When you cut into it the red, gooey, cheesy pizza filling oozes out. This one is a big hit with kids of all ages, even the grown-up kind.
This recipe makes one snake or 8 slices. You can easily double or triple this recipe and make one long coiled snake or several smaller snakes.
Incidentally, you can make this calzone at any time of the year minus the snake part for a delicious lunch or dinner that’s not creepy at all.
You can watch Diva Patti make the Slithericious Snake herself in this video:
What You’ll Need:
For the Filling:
- 2 ounces sliced pepperoni
- 4 tablespoons tomato paste (paste not sauce)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 cups (8 oz.) shredded mozzarella or pizza blend cheese.
For the Snake:
- 1 (16 oz.) frozen loaf of bread dough – thawed or refrigerated pizza dough
- 2 egg yolks – (use the whites to make Meringue Ghosts!)
- ½ tablespoon water
- Green, Yellow and Red liquid food coloring (or whatever colors you have)
- 2 whole cloves for nostrils (or substitution)
- 3 tablespoons grated Parmesan for a scaly look (optional)
- 2 small pimiento olives or black olives for eyes (or substitution)
- 1 slice pepperoni for the tongue – (from the filling)
- Line a cookie or baking sheet with foil. Coat the foil with cooking spray and set aside.
- Cut your already sliced pepperoni into small pieces, like a julienne cut. In a mixing bowl combine the peperoni with the other ingredients and mix it all up. Set aside *Please note this filling will seem dry but when the cheese melts it will get lovely and gooey.
- Pre-heat oven to 400°F.
- On a lightly floured surface roll the dough into an approximately 24 x 6 inch rectangle.
- Be sure the dough is evenly thick or any thin spots will cause the filling to ooze out during cooking. It’s a cool look for Halloween but not the look we’re going for here. Let the dough rest a few minutes.
- Carefully spoon some of the pizza filling to within 2 inches of the sides of the dough. Fight the temptation to over fill.
- Brush edges of the dough with water. Roll the dough into a snake shape starting with one of the long edges. Pinch the edges together to seal. You can gently roll to shape the snake being careful not to make thin spots in the dough.
- Transfer the snake to the baking sheet. Shape into an “S” shape. Shape one end to resemble a head and taper the other end to look like a tail.
- Mix the egg yolks with the water and divide into 3 small dishes or paper cups. Put several drops of food coloring into each dish to make different colors. With a pastry brush (or fingers) paint stripes on to your snake.
- Sprinkle with Parmesan, if using.
- Bake your snake at 400 degrees for 25-30 minutes or until the snake is golden brown and delicious.
- When the snake is cool enough to touch; make the face. Add the cloves to make nostrils, the olives on toothpicks for eyes and the pepperoni strip to make a forked tongue.
If making more than one snake you can make individual snakes or make one big snake in sections and stick together for one big beautiful snake slithering along your buffet table.