Snakes on a Stick
published by starrleena magic on Jul 20, 2010
If the kids get tired of holdking the "snakes" over the fire, you can just brown them over the fire quickly and then finish cooking over a cooler part of the grill. (If you have a gas grill, the top rack is a good place for this.) Also try other seasonings on the snakes, such as Cajun seasonings, garlic salt & red pepper flakes.
2 (11 oz.) pkgs. refrigerated bread stick dough
4 tbsp. melted butter, divided
1/2 c. grated Parmigiano Reggiano cheese
Cinnamon sugar (1 tbsp. sugar & 1/2 tsp. cinnamon)
1. Set or light your grill to med.-high heat, or build a sm. campfire.
2. Divide dough into 24 pcs. Roll ea. pc. into thin rope about 10″ long. Brush pcs. w/ 2 tbsp. melted butter. Wrap ea. “snake” around a stick @ least 24″ long, leaving @ least 16″ @ the end for holding. Pinch ends of dough onto sticks or pierce end of rope & then wrap around stick.
3. Hold sticks over heat & cook, turning occasionally, til golden brown & firm, about 10 min. brush w/ remaining 2 tbsp. butter & sprinkle 1/2 the snakes w/ Parmigiano Reggiano cheese & 1/2 w/ cinnamon sugar. Return to fire til topping is melted and browned, about 2 min. longer.
Serve immediately.
Yield: 24 “snakes.”
Per serving: 90 cal.; 3.5 g. fat; 5 mg. chol.; 3 g. pro.; 13 g. carbs.; 0 g. fiber; 225 mg. sodium.
