Sausage-Stuffed Slithery Snakes

Sausage-Stuffed Slithery Snakes
2 loaves (1 lb. each) frozen bread dough, thawed
1 lb. bulk Italian sausage
1 pkg. (1o oz.) frozen chopped spinach, thawed and squeezed dry
4 cups (1 lb.) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp. dried oregano
1/2 tsp. garlic powder
2 Tbsp. butter
2 egg yolks
4 drops each red, yellow and green food coloring, optional
4 pitted ripe olives
2 roasted sweet red pepper strips
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Thaw bread dough according to package directions; let rise until doubled.

Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set aside. Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.

Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased baking sheet. Tuck ends under and form into a snake shape. Place an egg yolk in each of two small bowls. Tint on orange with red and yellow food coloring and the other with green food coloring if desired. Brush strips on snake. Bake at 350° for 25-30 minutes or until golden brown.

Cut small holes in olives; gently press into bread for eyes. Cut a slit in each loaf; sinsert a red pepper strip for tongues.