Spooky Calzone Snake

Spooky Calzone Snake

30 Reviews 14 Pics
  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    2 h 5 m
prttimecook
Recipe by  prttimecook

“I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake. I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.”

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Ingredients

Adjust Servings

Original recipe yields 14 servings

Directions

  1. Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
  2. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  3. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
  4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
  6. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

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Reviews (30)

Rate This Recipe
prttimecook
65

prttimecook

I submitted this recipe and want to add that I sometimes use pizza dough from the refrigerated section in the store to cut down on time. Then it's a breeze! Add or omit any "pizza toppings" you want to suit your taste. It's great for guests - just omit the colors and shape in a U.

doncori
22

doncori

My family loved this from the presentation to the taste. I used canadian bacon instead of pepperoni but it still tasted fantastic.

southerngirl15
18

southerngirl15

I absolutely love this recipe! my family scarfed this down and wanted more. My family loves sausage so i added some into the filling. I love this recipe partially for the fact that it is so adaptable. I will definiely make this again.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 241 cal
  • 12%
  • Fat
  • 11.1 g
  • 17%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 11.9 g
  • 24%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 534 mg
  • 21%

Based on a 2,000 calorie diet

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