Ingredients for Giant Sea Snails
- 1/2 cup chopped walnuts or pecans
- 1/2 cup granulated sugar
- Ground Cinnamon
- Refrigerated Breadstick Dough
- Shortening
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How to Make Giant Sea Snails
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine 1/2 cup chopped walnuts or pecans, 1/2 cup granulated sugar, and 1 teaspoon ground cinnamon. Mix well.
- Separate the breadsticks. If using longer breadsticks, you may want to cut them in half.
- Lay one breadstick on waxed paper. Gently unroll it, keeping it mostly intact.
- Take a second breadstick and place it on the waxed paper next to the first.
- Cut a small piece of dough from the unrolled breadstick to form the bottom of the snail. Press this piece onto one end of the second (rolled) breadstick.
- Carefully wrap the unrolled breadstick around the rolled breadstick, creating the snail's body. Pinch the dough to secure it to form the body.
- Repeat steps 4-7 with the remaining breadsticks, to make a total of two Giant Snails.
- For the head, take the free end of the unrolled breadstick and gently roll it in the opposite direction to create a head shape.
- Roll a small piece of dough into a ball for each antennae and attach to the head.
- To make smaller snails, use one breadstick per snail, following steps 4-10.
- Gently flatten each snail slightly with your hand.
- Brush each snail generously with the cinnamon-sugar mixture.
- Place the snails, sugared-side up, on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
39g
Fat
2g
Carbs
3g
