Slithering Snake Breadstick
Slithering Snake Breadstick
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![Preparation time]()
Prep time30 min![Cooking time]()
Cooking time12 min![Servings]()
PortionsPortions 12
Ingredients
- 1 (13.8 ounce) can refrigerated pizza crust dough
- 2 tablespoons flour, for rolling
- 1/2 cup store-bought refrigerated pesto with basil
-
2 tablespoons Country Crock® Original Spread, melted
![Country fresh taste Country crock original]()
- 1 tablespoon black sesame seeds
- 12-15 wooden skewers
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375°F and line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a rectangle.
- Brush the crust with pesto, leaving a 1-inch gap on one long side of the crust and a 2-inch gap on the other long side of the crust.
- Cut into 12-14 one-inch wide strips along the long side of the crust (each strip will be a long as the short side of the crust).
- Place a skewer on one strip and carefully twist the dough around the skewer so the pesto is facing inward and the tip of the skewer sticks out past the head like a tongue. Shape the 1-inch end into a tail and the 2-inch end into a head. Repeat with remaining skewers.
- Brush each skewer with melted Country Crock spread and place two black sesame seeds on each snake as eyes.
- Bake for 12-15 minutes, until lightly golden brown. Serve with additional pesto for dipping.
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