Pizza Snake Food

SNAKE-BITE CALZONE

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
• Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
• Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
• Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
• Serve calzone with the sauce.

PIZZA SNAKE

Steps:

• Unroll the French loaf dough into a large rectangle; spread with 1 cup pizza sauce to within 1 in. of edges. Sprinkle with cheese and mushrooms. Cut a forked tongue from a pepperoni slice; refrigerate. Layer remaining pepperoni over cheese and mushrooms., Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet and shape like an "S." Divide egg among several small bowls; tint with food coloring as desired. Paint snake as desired with egg wash., Bake at 350° for 25-30 minutes or until golden brown. Cut a small hole for the mouth; insert pepperoni tongue. Warm remaining pizza sauce; serve on the side.

GRILLED PIZZA ON A STICK

Steps:

• Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt. Warm over medium heat just until the garlic turns golden, then turn off the heat and let steep while you prepare the dough.
• Preheat an outdoor grill over medium heat.
• Unroll the pizza dough and roll it out by about 1 inch in either direction. Slice into 6 equal pieces. Stretch and press each piece into an approximately 11-by-2-inch rectangle. Sprinkle 2 tablespoons of mozzarella down the center of each rectangle, then fold the dough over the cheese and pinch the seams to seal, making 6 cheese-filled dough "tubes."
• Thread each tube onto a skewer like a snake, alternating after every turn with a slice of pepper and a folded slice of pepperoni. Lay the pizza sticks on a parchment-lined baking sheet and brush all over with the garlic-oregano oil.
• Grill the pizza skewers uncovered, turning every couple of minutes so that all sides make contact with the grill, until the dough is fully cooked, 6 to 8 minutes. Transfer to a serving platter, sprinkle with the Parmesan and serve with warm marinara sauce on the side.

SPOOKY CALZONE SNAKE

Steps:

• 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.
• 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.
• Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• 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.
• 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.