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Halloween Bread Snakes

1 loaf Bridgford Frozen Ready-Dough®, thawed
16 wooden skewers
¼ of a red bell pepper cut into very small thin strips (snake tongue)
Candy eyes (or use pieces of black olives)
Edible food adhesive (found in craft stores or baking supply)*

Lightly grease a large sheet pan; set aside. On a lightly floured surface, roll out thawed Bridgford Ready-Dough into a rectangle, 16 x 8 inches. With a pizza cutter or sharp knife, cut dough in half (width-wise, 8-inch direction (create 2, 8-inch squares).  Cut each square into 8 equal strips; set aside. With spray shortening, spray each skewer and place on sheet pan; set aside. With lightly floured hands, gently roll each piece of dough between palms of hands to form a rope 8-10 inches long. Wrap each rope of dough lengthwise down each skewer. Press front-end pieces flat to form into a triangular snakehead. Place dough skewers on prepared pan 1-2 inches apart. Brush with olive oil or melted butter. Let rise in warm area until puffy (30-60 minutes).  Bake in a preheated 375°F oven for 10-12 minutes or until golden brown. Remove from oven and pan to cool. Once cooled, gently remove snake from skewer. Using the skewer, poke a hole where the snake tongue will go. Place strip of red pepper in hole. Using edible food adhesive, glue the candy eyeballs on the head above the pepper tongue. You can also use small pieces of black olives for eyes. Gently poke two holes on each side of snakehead. Insert an olive piece in each hole (no edible adhesive needed).

*If using olives for eyes, you do not need food adhesive.

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