Snake Hoagie

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Ingredients

1. 3 (16 oz) loaves frozen white bread dough, thawed
2. 6 T brown mustard
3. 1 lb cooked ham, thinly sliced
4. 12 oz salami, thinly sliced
5. 6 oz provolone cheese, shredded (1 1/2 c)
6. 6 oz mozzarella cheese, shredded (1 1/2 c)
7. 3 egg yolks
8. 1 T water
9. green, red and yellow liquid food coloring
10. 3 T Parmesan cheese, grated
11. 2 whole cloves
12. 2 small pimento-stuffed green olives
13. 1 (6x1 in) strip bottled roasted red pepper

Instructions

1. Line 3 baking sheets with greased foil; set aside.
2. Preheat oven to 375°F.

Snake Section

1. On a lightly floured surface, roll a loaf of dough into a 26x6 inch rectangle.
2. Lightly brush 2 T mustard to within 1 inch of the edges of dough.
3. Layer 1/3 of the ham and 1/3 of the salami over the mustard.
4. Combine provolone and mozzarella cheeses; sprinkle 1/3 of the cheeses over the meats.
5. Brush edges of dough with water.
6. Starting from a long side, roll up tightly into a spiral; seal seam.
7. Shape dough on a prepared baking sheet into an "S" shape, seam side down.

Egg washes

1. For green egg wash, combine 1 of the egg yolks, 1 t of the water, and several drops of green food coloring.
2. Repeat to make red and yellow egg washes.
3. Using a small brush, paint stripes of colored egg wash across loaf.

Rising of Dough

1. Cover snake section and let rise in a warm place about 20 minutes or until nearly double.
2. Sprinkle top with 1 T of the grated parmesan cheese.
3. While one snake section rises, repeat to make 2 more snake sections.
4. Taper one end of two of the loaves to a rounded point to form a head and tail.
5. Insert cloves at one of these ends for nostrils.
6. Bake in preheated oven for 25 to 30 minutes or until bottoms of loaves are golden brown.
7. Remove from baking sheets; cool slightly on wire racks.
8. Use toothpicks to insert olives above cloves for eyes.
9. Place roasted pepper strip in front of head for forked tongue.
10. Assemble snake portions.
11. Slice and serve warm.