KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Appetizers

Snake-Bite Calzone

4.6 (9)
rate it now!
Snake-Bite Calzone recipe
photo by:kraft
very yummy and it went fast at our halloween party last year! will be making again. mine did explode also but everyone loved it even more!
posted by
lilkarenq
on 10/21/2012
time
prep:
20 min
total:
55 min
servings
total:
12 servings
add your photo add your photo
previous photo
1
|
1
next photo
Magazine Acquisition

What You Need

1
can  (13.8 oz.) refrigerated pizza dough
1/2
cup  KRAFT Shredded Mozzarella Cheese
1/2
cup  POLLY-O Original Ricotta Cheese
31
slices  OSCAR MAYER Pepperoni, divided
1
 egg white
1
drop  each yellow and green food coloring, divided
2
 manzanilla olives
1
cup  pizza sauce

Make It

HEAT oven to 350°F.

UNROLL dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.

CUT 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.

BEAT egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.

BAKE 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.

SERVE calzone with the sauce.

Kraft Kitchens Tips

Special Extra
Mix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed.
Frenchy Snake
Omit ricotta cheese and pizza sauce. Substitute 1 can (11 oz.) refrigerated French bread dough (at room temperature) for the pizza dough, KRAFT Shredded Cheddar Cheese for the mozzarella and 14 slices OSCAR MAYER Deli Fresh Smoked Ham for the pepperoni. Roll out dough on lightly floured surface to 16x6-inch rectangle. Spread with 1 Tbsp. GREY POUPON Dijon Mustard to within 1 inch of sides. Arrange 7 ham slices down center of dough rectangle, overlapping slices as necessary; top with Cheddar and remaining ham. Roll up and continue as directed, adding the pimento strip from an additional olive for the tongue.
K:61181v0:127536
RecipeDetail
true src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email