Snake Snacks

1 small red bell pepper, seeded and cut into strips
4 (11 oz.) cans refrigerated bread sticks
2 pkg. cheese smoky links or plain little smokies
1 teaspoon of processed cheese spread
48 small raisins


Cut 24 small pieces of red bell pepper to look like a tongue.

Remove the breadstick dough from the cans but do not unroll.

Separate each one of the breadstick dough into 6 pieces.

Unroll 1 roll of the dough and press to seal the center perforation.

Loosely wrap the dough around a smoky link leaving about 1 1/2 in. dough extending from each end.

Continue until all the smoky links have been wrapped.

Place the wrapped smoky links on an ungreased cookie sheet.

Form small balls of foil and place under the extended ends of the dough to help form the heads and tails when baking.

Make a small slit in each piece of dough to form a mouth.

Bake 15 minutes or until the dough is a golden brown.

Place the baked snakes on a platter.

Place a tiny amount of the cheese spread onto the head of each snake where the eyes and tongue would be placed.

Place two raisins on each snake for the eyes and a piece of bell pepper on each one for the tongue.