Baby Gator bread is a clever way to serve an ordinary sandwich. The alligator's mouth holds the filling! You can fill the mouth with whatever you like - tuna salad, egg salad, ham and cheese, etc.
CAUTION: This is a labor-intensive recipe, so it won't be for everyone.
- 1 Loaf Rhodes™ Bread Dough, thawed but still cold
- 1 egg, beaten
- aluminum foil
- Cut a 2 inch piece off the end of a loaf of dough and set aside. Stretch and roll the rest of the loaf to about 17 inches, forming a narrow tail and leaving a broad head. Pull this end into a long, flattened mouth.
- In the middle of the gator, cut two 3 inch lines horizontal to the body. Cut in the middle of each line and pull each stump out to form legs. Now place the gator body on a large sprayed baking sheet.
- With a small knife, slice the mouth open about 4 inches. To keep it open, slide in a folded piece of aluminum foil. Roll up additional foil into log shapes and insert between folded foil. Form an upturned ridge at the end of the nose.
- Divide remaining dough into 6 sections. Roll 2 sections into oval teardrops for eyes. Poke 2 holes very close together in top of gator head and drop eyes into the holes. For the feet, press 4 sections into triangles and cut toes. Place feet under legs. With sharp scissors, clip jaw, back and sides of gator.
- Brush well with egg. Let rise for 15 minutes.
- Bake at 350 degrees F for 25 to 30 minutes. After 10 minutes open oven and gently press eyes together.
- Remove foil after gator has cooled completely.
Prep: 15 min | Bake: 25 to 30 min
Recipe and photo used with permission from