Best 4 Halloween Snake Bite Parfaits Recipes

HALLOWEEN SNAKE-BITE PARFAITS

Steps:

• In small bowl, mix gelatin and red pepper. Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in strawberries in syrup. Refrigerate 15 minutes; stir. If not thickened, refrigerate about 15 minutes longer or until thickened but not firm.
• In large bowl, beat cream cheese and sugar with electric mixer on low speed until blended. Add yogurt and vanilla; beat until blended. Scoop rounded tablespoonful in each of 8 (4- to 5-oz) liquor glasses or plastic cups. DO NOT LEVEL OUT.
• Spoon 2 tablespoons strawberry mixture over cream cheese mixture on each. DO NOT LEVEL OUT. Top each with rounded tablespoonful cream cheese mixture, then strawberry mixture.

SNAKE-BITE CALZONE

Steps:

• Heat oven to 350°F.
• Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
• Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough, jelly-roll fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape on baking sheet sprayed with cooking spray to resemble snake.
• Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives into one end of dough for the snake's eyes. Add pepperoni tongue.
• Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
• Serve calzone with the sauce.

HALLOWEEN SNAKE BITS

Steps:

• Cook pasta according to directions on package. Rinse the pasta in cold water.
• To make snakes:Covering one end of the rigatoni with your finger (to prevent leakage), carefully fill each piece of pasta with cheese spread.
• Place six to eight cheese-filled rigatonis end to end on a serving platter, in a realistically curvy snake shape. Using a toothpick, spread lines of barbecue sauce along the top of each snake for markings.
• To form heads, use barbecue sauce to glue two black peppercorn eyes onto the end opposite the tail of each snake. Wash, dry and carefully peel skin off carrot. When completely clean of skin,make one more peeling for each snake you have formed.
• At the narrow end of each peel, carefully cut out a long, thin triangle. These are your snakes forked tongues.
• Position tongues.

SPOOKY CALZONE SNAKE

Steps:

• Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone.
• Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.