• Cooking Time: 40
  • Servings: 16
  • Preparation Time: 75



  • Cornmeal, for dusting
  • 3 (1-lb) loaves frozen bread dough, thawed
  • 2 green, pimento-stuffed olives
  • 6 Tbs olive oil
  • 2 (12 oz) jars roasted red and yellow peppers, in oil
  • 2 cups pitted olives, black and green, coarsely chopped
  • 1/4 cup capers, coarsely chopped
  • 1/2 tsp red pepper flakes
  • 3 oz arugula
  • 1 lb thinly sliced prosciutto
  • 3 lb fresh mozzarella, sliced
  • 1/4 large red pepper, for tongue


  • Preheat oven to 350°F.
  • Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal.
  • On a floured surface, combine all the dough and form a long, curvy snake shape; place on pan.
  • Push two olives into head for eyes.
  • Cut V-shaped scales down back. with scissors
  • Brush dough with oil.
  • Cover with plastic wrap or towels and let rise until doubled in size, about 1 hour.
  • Bake until crust is golden, 30 to 40 minutes.
  • Cool in pan on rack.
  • Remove roasted peppers from jars, drain and set aside.
  • Add olive oil to oil from peppers to make 1 cup. (you may not need the whole cup)
  • Combine oil, celery, olives, capers and red pepper flakes in a small bowl.
  • Slice loaf horizontally and place bottom half on tray; arrange arugula leaves on it.
  • Layer on prosciutto and mozzarella, top with roasted red peppers.
  • Spoon on celery/olive relish and replace top.
  • Cut a forked tongue shape from red pepper and place in "mouth".

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