Serpent Sandwiches   Ingredients 1 lb frozen or refrigerated bread dough, thawed if frozen 3/4 cup pimiento-stuffed olives 3 Tbsp olive oil 1 1/2 Tbsp red wine vinegar 1/2 tsp dried Italian seasoning 1 pkg (7 oz) sliced smoked turkey 2 oz sliced Genoa salami 4 oz sliced provolone 2 roasted red peppers (from a 12-oz jar), cut in strips 1/2 small red onion, thinly sliced 1 cup baby arugula   Preparation 1. Heat oven as dough package directs. Coat a large baking sheet with nonstick cooking spray. Roll dough 20 to 24 in. long. Place on baking sheet; form into an S shape. With scissors, snip at regular intervals along top to create scales. Bake dough as package directs; cool on wire rack. 2. Set aside one olive; chop remaining. Mix oil, vinegar and Italian seasoning in a small bowl. Cut bread in half lengthwise. Brush cut sides of bread with oil mixture; spoon olives over bottom half of bread. 3. Top with turkey, salami and provolone. Reserve one strip of red pepper. Put remaining pepper strips, red onion and arugula on top. Cover with top bread half. Cut reserved olive crosswise in half; place on top of bread for eyes. Add pepper strip for tongue.

Bloody Soup Shots   Ingredients 1 jar (24 to 26 oz) marinara sauce 1 jar (about 7 oz) roasted red peppers, drained 1/2 cup oil-packed sundried tomatoes, drained 2 Tbsp extra-virgin olive oil 1 clove garlic 1 can (14 1/2 oz) reduced-sodium beef broth 2 tsp Worcestershire sauce Red food color (optional)   Preparation 1. Put sauce, peppers, tomatoes, oil and garlic in a blender or food processor and process until smooth. 2. Pour into a medium saucepan along with the broth and Worcestershire sauce. Stirring often, bring to a simmer over medium-high heat. 3. Remove from heat; stir in a few drops of food color if desired. To serve, pour from a liquid measuring cup into shot glasses or other small cups.

Pumpkin Patch Bites   Ingredients 1 box (15 oz) refrigerated pie crusts 6 oz sliced Black Forest or Virginia ham 8 oz sliced extra-sharp Cheddar, Swiss or Gruyère cheese 1 large egg, lightly beaten   Preparation 1. Heat oven to 425ºF. Line a rimmed baking sheet with nonstick foil. 2. On work surface, unroll pie crust and cut each of the two crusts into 12 pumpkin shapes with a 3-in. pumpkin cookie cutter. Using a 2-in. round cutter, cut 24 rounds from the sliced ham and 24 rounds from the sliced Cheddar. 3. Put 2 slices each ham and Cheddar in the center of each of 12 pumpkins. With a small brush, brush beaten egg around edges. 4. Top with remaining pumpkins, carefully pressing on edges to seal. Using a spoon, make ridges on pumpkins by pressing into tops in a few places. With a small knife, pierce ridges in a couple of places to vent. 5. Place on prepared pan. Brush tops with beaten egg. Bake 10 to 12 minutes until light golden. Let cool on rack a couple of minutes before serving.

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