Sausage-Stuffed Slithery Snakes

• 2 loaves (1 pound each) frozen bread dough, thawed
• 1 pound bulk Italian sausage
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 4 cups (1 pound) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 tablespoons butter
• 2 large egg yolks
• 4 drops each red, yellow and green food coloring, optional
• 4 pitted ripe olives
• 2 roasted sweet red pepper strips

1. Thaw bread dough according to package directions; let rise until doubled.
2. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set aside. Roll each portion of dough into a 14x12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.
3. Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased
4. . Tuck ends under and form into a snake shape.
5. Place an egg yolk in each of two small bowls; if desired, use red and yellow food coloring to tint one yolk orange and use green to tint the other. Brush stripes and diamond designs on snakes to decorate.
6. Bake at 350u0b0 for 25-30 minutes or until golden brown.
7. Cut out two small holes for eyes at one end of each loaf; gently press in olives. In each loaf, cut a slit below eyes; insert red pepper strip for tongue.

loaves, italian sausage, spinach, mozzarella cheese, parmesan cheese, oregano, garlic, butter, egg yolks, red, olives, sweet red pepper

Taken from www.tasteofhome.com/recipes/sausage-stuffed-slithery-snakes/ (may not work)