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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Nutritional information (per serving)
Calories
0Kcal
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
