Bar-S Silly Snake Dogs

Bar-S Silly Snake Dogs

  • Keep It

00:30

total time to create

6 servings

$0.87 per serving

*Cost of ingredients may vary by location and seasonality

Ingredients:

Classic Franks
Featuring:
Bar-S Classic Franks

Substitute with other Bar-S Products:

Beef Franks or Turkey Franks or Chicken Franks or Signature Smokehouse Franks or Pork Franks

Find It
  • 1 11-ounce can refrigerated breadsticks
  • 6 Bar-S Classic Franks
  • 12 dried currants (for eyes) – can use capers or chopped olives
  • 1/2 teaspoon cream cheese (to stick on eyes and tongues)
  • Tiny strips of red bell pepper (for tongues)

  1. Heat oven to 375 F. Remove breadsticks from can; do not unroll. Separate into 6 coils at perforations.
  2. Use each coil to wrap around 1 frank. Press to seal center perforation, making 1 long breadstick. Loosely wrap long breadstick around 1 frank, leaving about 1 1/2 inches of dough at each end of the frank. Place them seam side down on ungreased cookie sheet. Pinch dough at one end into rounded point to form "head" of snake. Repeat with remaining breadsticks and franks.
  3. Take 12 strips of aluminum foil and roll each of them into a ball. Use these to prop up the snake’s head and tail on each one while they cook. Use a knife to slit open a 1/2-inch mouth on each snake head.
  4. Cook at 375 F for 15-17 minutes or until a deep golden brown.
  5. Remove from oven and allow to cool for about 10 minutes.
  6. Use small dab of cream cheese to stick on each of the eyes (dried currants, capers, or chopped olives) and the tongue (slit red pepper sliver).
  7. Serve with ketchup and mustard to dip.

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