Slithering Snakewich

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Slithering Snakewich
Makes: 8 servings
Prep 20 mins
Rise 1 hr 30 mins
Cool 2 hrs
Bake 350°F 35 mins

ingredients:

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 1/2ounce packagesliced pepperoni
1 8 ounce canpizza sauce
1/2 cup red, green, and/or yellow sweet pepper strips
1 striproasted red sweet pepper
2 pimiento-stuffed olives

directions:

1. Place thawed bread dough on a lightly floured surface. Roll into a 22-inch long rope. Place on a large greased 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 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.

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