Rattlesnake breadsticks
Makes: 10
Prep time: 35 minsTotal time: 
Recipe photograph by Stuart West
Rattlesnake breadsticks
Serve these spook-tacular snakes with dips of your choice
Makes: 10
Prep time: 35 minsTotal time: 
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Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 x 220g frozen pizza dough balls (we used The Northern Dough Co.)
- oil
- handful of poppy seeds
- 20 black peppercorns
- red pepper
Step by step
- Defrost the pizza dough balls and bring to room temperature. Preheat the oven to 200°C, fan 180°C, gas 6.
- Knead the balls of dough together. Roll out on a floured surface to a 30cm square. Cut into 10 strips that are 3cm wide. Cut one end to create a pointed tail and flatten the other end for the head. Wrap each piece around a greased bamboo skewer and place on large, lined trays.
- Brush with oil and sprinkle the body with poppy seeds. Push the black peppercorns into the snakes for eyes and poke a red pepper ‘tongue’ into each head. Bake for 15-20 minutes until golden brown. Cool for 5 minutes and then remove the skewers and serve.
