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  • 6 Rhodes Texas™ Rolls, thawed but still cold
  • 3-inch square aluminum foil
  • 4 franks
  • 8 currants or small raisins
  • 1 egg, beaten
  • 1 red licorice lace


  1. Press 1 1/2 rolls together and roll them into a 15-inch snake, leaving one end a little thicker for the head.
  2. Using a knife and a wooden pick, cut slashes and poke holes to decorate the body of the snake.
  3. On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth.
  4. Crinkle up the aluminum foil and place in mouth to wedge it open during baking.
  5. Cut slashes across the tail section to resemble a rattler.
  6. Wrap snake around a frank and place on a large sprayed baking sheet.
  7. Poke deep holes for eyes and press currants into them.
  8. Brush well with egg and let rise for 15 minutes.
  9. Bake at 350 degrees F for 15 to 20 minutes or until golden brown.
  10. Place on a cooling rack and carefully remove foil.
  11. Poke a 3-inch piece of licorice into the throat.
  12. Clip the end to make it look like a forked tongue.

Yield: 4 snakes

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv