Preheat oven to 425 degrees.

Place a baking sheet or baking stone in the oven to preheat, as well.

Unroll the crescent sheet on a lightly floured work surface.

Use a rolling pin to roll the dough out to an 8”x13” rectangle.

Cut into two 4”x13” strips.

Cut 3 hot dogs into ¾” slices.

Remove the end pieces.

Lay the hot dog slices together down the middle of one dough strip leaving an inch of uncovered dough at one end (for the head).

Bring the two sides of the dough up and over the hot dogs.

Pinch the dough together to seal shut.

Roll over so the seam is on the bottom.

Form a snakehead out of the hot dog-less ends.

Cut one more hot dog into ¾” slices and remove the end pieces.

Lay down the middle at the very end of the other dough strip.

Cut the tips off the remaining two hot dogs.

Lay them together on a cutting board.

Cut along the edges of the hot dogs, gradually tapering the ends to a point.

Cut the tapered hot dogs into ½”-¾” slices.

Set in the middle of the dough strip.

Bring the two sides of the dough up and over the hot dogs.

Pinch the dough together to seal shut.

Roll over so the seam is on the bottom.

Lay a large piece of parchment paper on your work surface.

Arrange the two halves of the snake in a slithering pattern on the paper.

Pinch the dough together in the middle of the snake.

Spray (or brush) stripes of orange and black all along the snake.

Cut out two circles and one tongue from the strip of roasted red pepper. Cut them larger than you want them, as they will shrink in the oven.

Attach to the snake.

Slide the snake and the foil onto the hot baking sheet or baking stone in the oven.

Bake for 10-14 minutes until golden brown.

Allow the snack to cool for 5 minutes before transferring the snake to a serving platter.

Serve hot.