- 15-20 minutes
- 30 minutes
- Roll out the refrigerated dough and separate into individual pieces. Line a half sheet pan with parchment paper. Preheat the oven to 350 degrees F.
- Gently twist the bread stick dough by itself or around a wooden dowel or wooden spoon. Gently brush with egg whites and sprinkle with poppy seeds. Bake in the preheated oven for 25 to 30 minutes or until golden brown.
- Use a pair of kitchen shears to cut small pieces of candy for the snakes tongues. While the bread is still warm, use a toothpick to poke a hole in the head of the snakes. Insert the candy pieces to make the tongues. Push in two whole cloves or use edible black gel for the eyes. Brush with diluted food coloring, if desired.
- Heat the soup as directed on the package. Serve with the prepared bread snakes.