YIELD Makes 10 servings
|2||packages (about 10-1/2 ounces each) refrigerated garlic-flavored breadstick dough|
|Bottled minced garlic to taste (optional)|
|1||to 2 tablespoons kosher salt|
|3||tablespoons spicy yellow mustard|
|1||teaspoon dry mustard|
|1||teaspoon lemon juice|
- Preheat oven to 375°F. Unroll dough onto large ungreased baking sheet.
- Roll 1 piece of breadstick dough for body of dragon between hands until dough stretches to approximately 12 inches in length. Place on baking sheet and twist bottom of dough under to form tail. Make small cut at top and bottom of stretched dough for mouth and tail using scissors or small knife. Flatten second piece of breadstick dough slightly and cut in half crosswise to form 2 rectangles. Make small cut on 1 side of rectangle for wing. Squeeze edges of uncut side slightly together and press onto right side of dragon body. Repeat with second triangle and place on left side of body.
- Sprinkle each dragon with garlic to taste and sprinkle evenly with kosher salt. Bake 13 to 18 minutes or until golden brown.
- Meanwhile, blend remaining ingredients together in small bowl as spicy serving dip.
Dragon Breath can also be made with thawed frozen unbaked dinner rolls. Use 1 roll for body and another for wings; follow package directions for rising and baking.
This recipe appears in: Halloween