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Instructions |
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Set or light the grill to med high heat, or build a small campfire.
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Divide dough into 24 pieces. Roll each piece into a thin rope about 10 inches long. Brush pieces with 2 Tbl melted butter. Wrap each snake around a stick at least 24 inches long, leaving at least 16 inches at the end for holding. Pinch the ends of dough onto sticks or pierce the end of rope and then wrap around stick.
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Hold sticks over heat and cook, turning occasionally, until golden brown and firm, about 10 minutes. Brush with remaining 2 Tbl butter and sprinkle half the snakes wirh parmigiano reggiano cheese and half with cinnamon sugar. Return to fire until topping is melted and browned, about 2 min longer.
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Serve immediately. If kids get tired of holding sticks, brown them over fire quickly and then finish cooking over a cooler part of the grill.
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Suggestions |
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You can try other seasonings on the snakes such as cajun, garlic salt and red pepper flakes.
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Originally Submitted
7/31/2010
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