Recipe by NcMysteryShopper
You won't really find giant snails in the sea, but some extra-large cinnamon snails might find their way into your tummy!
Top Review by Mommy Diva
My 3 yr old DS and I made these tonight for dessert and they were a BIG hit! Not only were they easy enough he could help out...but he loved them! I may have sprinkled too much sugar/cinnamon mix on the top, but they taste great! We will make these again! Franklin is one of his favorite shows, and making "SNAIL" was top notch!! ;) Previous photo not posted, will try again once we get a better picture. Yours is terrific!
- 1⁄4 cup nuts, finely chopped
- 3 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1 (8 count) package refrigerated breadstick dough (8 sticks)
- shortening or nonstick spray coating
Directions See How It's Made
- Stir together the nuts, sugar, and cinnamon.
- Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Cut a lengh of the dough for the bottom of the snail and press the longer end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks.
- For the head, take the free end of the breadstick and roll it a little in the other direction. Affix a small rolled up piece of dough for antennae and remember to add a length of dough for the bottom of the snail.
- If you like, make smaller snails using 1 breadstick for each snail. Put the snail on a plate and Flatten the snail with your hand.
- Brush with sugar mixture.
- Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
- 375 degree oven about 15 minutes or till golden.
- Serve warm or cool.