Snakes on a Stick

snakes on a stick
Keri Fisher
  • Yield: 24 pieces
  • Prep: 10 mins
  • Cook: 12 mins

If the kids get tired of holding the “snakes” over the fire, you can just brown them over the fire quickly and then finish cooking over a cooler part of the grill. (If you have a gas grill, the top rack is a good place for this.) Also try other seasonings on the snakes, such as Cajun seasonings, garlic salt and red pepper flakes.


2packages (11-ounce) refrigerated bread stick dough
4tablespoons melted butter, divided
1/2cup grated Parmigiano Reggiano cheese
-- Cinnamon sugar (1 tablespoon sugar and 1/2 teaspoon cinnamon)


  1. Set or light your grill to medium-high heat, or build a small campfire.
  2. Divide dough into 24 pieces. Roll each piece into a thin rope about 10 inches long. Brush with 2 tablespoons melted butter. Wrap each "snake" around a stick at least 24 inches long, leaving at least 16 inches at the end for holding. Pinch the ends of dough onto sticks or pierce the end of rope and then wrap around stick.
  3. Hold sticks over heat and cook, turning occasionally, until golden brown and firm, about 10 minutes. Brush with remaining 2 tablespoons butter and sprinkle half the snakes with Parmigiano Reggiano cheese and half with cinnamon sugar. Return to fire until topping is melted and browned, about 2 minutes longer. Serve immediately.

Recipe by Keri Fisher.

Nutritional Info *per serving

  • Calories 80
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 5mg
  • Sodium 130mg
  • Potassium 0mg
  • Carbohydrate 12g
  • Fiber 0g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%
%d bloggers like this: