Keep it simple by preparing just about everything ahead of time.

Recipe by MyRecipes October 2005

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Recipe Summary

prep:
1 hr 15 mins
cook:
40 mins
total:
1 hr 55 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal. On a floured surface, combine dough and form a long, curvy snake shape; place on pan. Push two olives into head for eyes. Cut V-shaped scales down back. Brush dough with oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour. Preheat oven to 350°F. Bake until crust is golden, 30 to 40 minutes. Cool in pan on rack.

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  • Remove roasted peppers from jars and set aside. Add olive oil to oil from peppers to make 1 cup. Combine oil, celery, olives, capers and red pepper flakes in a small bowl.

  • Slice loaf horizontally. Place bottom half on tray; arrange arugula leaves on it. Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on olive relish and replace top.

  • Cut a forked tongue shape from red pepper and place at head.

Nutrition Facts

721 calories; fat 41g; saturated fat 18g; protein 33g; carbohydrates 50g; fiber 3g; cholesterol 96mg; sodium 1mg.