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