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Homemade pizza dough shaped in the form of a spooky snake is perfect for kids’ holiday parties or a quick meal before trick or treating!
(For an even faster meal, use refrigerated pizza dough!)
For the dough:
Mix water, sugar and yeast together. Allow to sit for 10 minutes until mixture becomes foamy.
Meanwhile, in the stand of an electric mixer fit with the hook attachment, mix your flour and salt. Once your yeast mixture is foamy, slowly pour into flour mixture with the mixer speed on low.
Gradually add the olive oil. Continue to mix until a dough forms. If the mixture is too wet, add more flour, one Tablespoon at a time. Conversely, if it is too dry, add water one Tablespoon at a time.
Use some additional olive oil to grease a bowl. Place the dough in the bowl and cover with plastic wrap. Allow dough to rise for 90 minutes, until doubled in size.
Once it has, punch dough down and let rest for 30 minutes.
Divide the dough in half after resting. Roll out one half until thin on a floured surface and freeze the other half for use at another time.
To make the calzone:
Mix cheeses and Italian seasoning together in a small bowl. Layer pizza sauce and cheese mixture over the dough, leaving a one inch border. Place toppings of your choice on top.
Starting at one end, roll the dough, jelly-roll style until all is completely enclosed. Place on a greased baking sheet and maneuver dough to resemble a snake’s body.
Drop yellow food coloring into the egg white, mix to combine and then brush it onto the dough. Then, do the same with the blue coloring adding the blue into the same egg wash (no need to worry if colors mix). Continue to brush on to resemble that of a snake’s multicolored skin.
Place peas/olives in place for eyes and make a small indentation in the dough where tongue will go.
Bake at 350F for 30 minutes until golden brown. Meanwhile, cut tongue out of one slice of pepperoni using a paring knife. When removing calzone from oven, place tongue in the indentation that you made earlier.
Ewwww! Look at those smashed toad brains with curdled blood, spotted with gray matter. A bit slime as well? And some guts? Just kidding! Read below for the secrets of making this scary looking but yummy Halloween spread. By the looks of it, you’d never guess how delicious it tastes.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!