Gross Grub - Constricting Boa Bites

Description:
Recipe source unknown.

Ingredients:
3 16 oz loaves of frozen white bread dough
6 Tbsp brown mustard
1 pound thinly sliced cooked ham
12 oz thinly sliced salami
3 cups shredded cheese combination of diff. cheeses
3 egg yolks
1 tsp water for each- green, red and yellow food coloring
3 Tbsp grated cheese
2 whole cloves
2 small green olives
1 bottled sweet red pepper

Directions:
Line 3 baking sheets with greased foil, set aside. To make a snake section, on a lightly floured surface, roll a loaf of dough into a 26X6 inch rectangle. Lightly brush 2 Tbsp mustard to within one inch of the edges of the dough. Layer one third of the ham, and one third of the salami over the mustard. Sprinkle 1/3 of the cheese over the ham and salami. Brush edges of dough with water. Starting from a long side, roll up tightly into a spiral, seal seam. Shaped dough on a prepared baking sheet into an S shape.
For green egg wash, combine 1 of the egg yolks, 1 tsp of the water and several drop of the green food coloring Repeat to make and yellow egg wash. Using a small brush, paint on stripes of colored egg washes across loaf.
Cover and let rise in a warm place about 20 minutes or until nearly double. Sprinkle top with 1 Tbsp of grated parmesan cheese. While one snake section rises, repeat to make two more sections. Taper one end of two of loaves to a rounded point to form a head and and tail. Insert cloves at one of these end for nostrils.
Preheat oven to 375º Bake in preheated oven for 25/30 minutes or until bottom of loaves are golden brown. Remove from baking sheets, cool slightly on wire racks.
Use toothpicks to insert olives above the cloves for eyes. Place roast pepper strip in front of the head for forked tongue. Assemble the snake portions. Slice and serve warm. Makes 24.