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Ingredients: 
1 can refrigerated breadstick dough, Separate the dough and twist as directed on package.
16 small black olive slices
8 strips pimiento
Place twists on a cookie sheet and curve to form snake-like shapes. Press two olive slices into one end of the snake for the eyes. Bake for 13-15 minutes or until lightly golden brown. Cut a small slit in the head of the snake and insert a strip of pimentoas a tongue. Refrigerate until serving time.
*With the first batch I let the sticks cool before inserting the pimento. It seemed to work better with the second batch when I inserted the pimento while the snakes were warm.