Snake Pizza

snake pizzaOne of the biggest tricks in getting kids to help in the kitchen is to make it enticing for them and for you too. After all, they won’t be making dinner for you when they are twelve if you don’t get them started when they are young!

Snake Pizza is one recipe that we love to make together. It’s essentially calzones that you stuff, shape into balls then smoosh together to make a long snake. Mom and Dad can have a sophisticated calzones with roasted cubes of butternut squash, creamy burrata cheese and sage. The kids can have their own version. The best part is the decorating. We paint our snake a brilliant red with tomato paste then give it two black olive circle eyes and a forked salami tongue. This recipe is terrific because you can give your child more responsibility as they grow. Little ones will love to decorate. Older kids can make the pizza dough from scratch and essentially do the entire dinner (salad included) themselves. Good Luck and Bon Appétit!

Snake Pizza
1 pkg. of refrigerated pizza dough, or your favorite dough recipe
1 cup of tomato sauce
2-3 cups of shredded cheese—your choice.
Assorted fillings: Be creative! We like sautéed spinach, feta, artichokes, mushrooms, sausage, bacon to name a few.
Glaze: ¼ cup of tomato paste mixed with ¼ cup of water.
Garnishes: Olives for the eyes, a small piece of salami for the tongue

Directions:

  1. Preheat the oven to 425F
  2. Divide the dough up into equal portions. 6 or 7 pieces will make a fine snake.
  3. Roll the dough into a circle that is about ¼ inch thick. Brush the circle with tomato sauce, leaving a ¼ inch border and sprinkle with cheese and filling of choice.
  4. Gather the border together so that you have a ball. Gently squeeze or roll into a ball.
  5. Stack the balls together onto a cookie sheet in a single line. Make sure that they are touching.
  6. Brush your snake pizza with the tomato paste glaze. Creative types may want to use food coloring—that works too!
  7. Make a face for your snake with black olives and the salami. You can use more black olives to create the elusive spotted snake or stripes of red, yellow and green pepper to make the rare striped snake.
  8. Bake at 425F for about 20-25 minutes.
About Phoebe Schilla

Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since.

After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts.

The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others.

More information and recipes can be found on Phoebe's website, Studio of Good Living!

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