A delicious Pizza Serpent made easily with canned pizza dough. Bozazone would be a terrific appetizer, main dish or treat – a savory dish, to balance all the sweet of the season.
13-14 oz. refrigerated pizza dough
1 1/2 cup shredded mozzarella cheese
1-2 tsp. Italian seasoning
30-40 pepperoni slices
3-4 Tbl. melted butter or garlic butter
Green food coloring
1 egg yolk, stirred well
2 manzanilla olives
Heat oven to 375 degrees
Line a cookie sheet with tinfoil
Coat the foil with spray release
Lightly dust work area or cutting board with flour.
Unroll dough and roll or flatten to a rectangle, approximately 17 x 10 inches or so.
Sprinkle shredded mozzarella cheese over pizza dough and sprinkle with Italian seasoning.
TIP: leave one edge uncovered with cheese about 3 inches.Cover pizza with pepperoni slices, still keeping the one edge open and empty of toppings.Roll in jelly roll fashion, but starting at one side and rolling the dough
Continue to roll up, keeping semi-tight, but try not to tear the doughContinue to roll up both ends to the other sideAfter rolling dough to the other side, place the ‘snake’ so that the seam is down and does not show.Pinch one end to make the tail
And tuck the other end to form the head.
My very handsome sous-chef (my hubby Stan) brushed the snake with the melted garlic butter and decorated the boazoneDrop green randomly on the snake, then using a paint brush, take it down the sides.
With the egg yolk, brush it sporadically around the green streaks.
Then snip towards the middle in two places to form a tongue.We found the boa looked much better if waiting until the snake was cooked, then taking a knife, cut circles and place the olives inside for the eyes.
Carrie’s recipe and idea. Stan did the actual putting Bozazone together though so all credit there goes to him!
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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