Breadstick Snakes

What makes these breadsticks so slithery? We wrap dough around chopsticks to bake them for a squiggly, wriggly look. A double dose of Challenge Seasoned Everything Snack Spread completes the look and gives them flavor.







  • 1 13.8-ounce tube refrigerated pizza dough
  • ¼ cup Challenge Everything Snack Spread, melted (can also use Garlic Parmesan and Herbs Snack Spread)
  • ¼ cup everything seasoning mix
  • 1 black olive
  • 1 large, smooth dried chile (such as Guajillo or Pasilla)


  • 1

    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Grease 12 wooden, disposable chopsticks.

  • 2

    On a large cutting board, unroll the pizza dough and spread it out flat. Cut into 12 thin strips. Wrap one strip around a chopstick, about 3 times, then transfer the strip to the prepared baking sheet (keep chopstick in place). Shape one end into a flat snake head and the other end into a pointed tail. Repeat twisting and shaping remaining strips.

  • 3

    Cut small triangle eyes out of the black olive and press into the tops of the head. Brush snakes with melted Everything Snack Spread and sprinkle with everything seasoning mix. Bake breadsticks for 12-14 minutes, or until golden brown but still soft.

  • 4

    Meanwhile, use kitchen shears to cut the dried chile into 12 long, forked snake tongues.

  • 5

    When breadsticks are done, carefully remove chopsticks and discard. Cut a small slit in the head and slide in a pepper tongue. Brush the snake with more melted Everything Snack spread and serve warm.

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