Sneaky Snake Recipes

Steps:

• Preheat oven to 375 degrees. In a bowl, combine the first nine ingredients & 6 ounces of the grated cheese (saving the remainder for garnish). Mix well.
• Unroll the crescent roll dough & separate into 16 triangles. Arrange the triangles in a circle with the wide ends of the triangles overlapping in the center and the points facing the outer edge on a pizza pan or round baking stone. With a dough roller, flatten wide part of triangles to accommodate more chicken filling space. Scoop the filling onto the widest end of each triangle. Bring the outside points of the triangles up over the filling and tuck under the wide ends of the triangles.
• Arrange the ring on the pan to resemble a curvy snake. Insert a roasted red pepper for a tongue & other peppers between each pastry triangle. Add slices of green olives for the eyes.
• Brush the pastry with the egg white. Bake for 20-25 minutes or until deep golden brown. Remove from oven & sprinkle with remaining cheese.

Steps:

• Heat the oven to 220C/200C fan/ gas 7. Unroll the pastry and top with a couple of handfuls of parmesan, then fold in half. On a lightly floured surface, roll the pastry out to a thickness of 2mm. Cut into 1cm strips, then twist each strip several times to form a snake.
• Lay out the snakes on a baking sheet, then brush each one with egg and sprinkle with more cheese. To decorate, scatter over the seeds. Flatten one end of each snake and press in two peppercorns for eyes. Bake for 12-14 mins, or until golden. Leave to cool. Will keep for two days in an airtight container.