Halloween: Slithery Snake Calzone Recipe

For the dough:

Mix water, sugar and yeast together. Allow to sit for 10 minutes until mixture becomes foamy. Meanwhile, in the stand of an electric mixer fit with the hook attachment, mix your flour and salt. Once your yeast mixture is foamy, slowly pour into flour mixture with the speed on low. Gradually add your 3 Tbsp of olive oil. Continue to mix until a dough forms. If the mixture is too wet, add more flour, one Tbsp at a time. Conversely, if it is too dry, add water one Tbsp at a time.

Use the additional 2 tsp of olive oil to grease a bowl. Place the dough in the bowl and cover with plastic wrap. Allow dough to rise for 90 minutes, until doubled in size.

Once it has, punch dough down and let rest for 30 minutes. Divide mixture in half after resting. Roll out one half until thin on a floured surface and freeze the other half for use at another time.

To make the calzone: Mix cheeses and Italian seasoning together in a small bowl. Layer marinara and cheese mixture in dough, leaving a one inch border. Place toppings in calzone.

Starting at one end, roll the dough, jelly-roll style until all is completely enclosed. Place on a greased baking sheet and maneuver dough to resemble a snake’s body.

Drop yellow food coloring into egg white and brush on the dough. Then, do the same with the blue coloring (no need to worry if colors mix) to resemble that of a snake’s multicolored skin.

Place peas/olives in place for eyes and make a small indentation in the dough where tongue will go.

Bake for 30 minutes until golden brown.

Meanwhile, cut tongue out of one slice of pepperoni using a paring knife. When removing calzone from oven, place tongue in indentation made earlier.