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Giant Sea Snails

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“You won't really find giant snails in the sea, but some extra-large cinnamon snails might find their way into your tummy!”
8 small snails or 4 giant smails

Ingredients Nutrition

  • 14 cup nuts, finely chopped
  • 3 tablespoons sugar
  • 12 teaspoon ground cinnamon
  • 1 (8 count) package refrigerated breadstick dough (8 sticks)
  • shortening or nonstick spray coating


  1. Stir together the nuts, sugar, and cinnamon.
  2. Remove 2 rolled-up breadsticks from the package. Place on waxed paper. Unroll 1 of the breadsticks. Cut a lengh of the dough for the bottom of the snail and press the longer end onto the end of the rolled-up breadstick. Wrap the unrolled breadstick around the rolled-up breadstick. Repeat with the remaining breadsticks.
  3. For the head, take the free end of the breadstick and roll it a little in the other direction. Affix a small rolled up piece of dough for antennae and remember to add a length of dough for the bottom of the snail.
  4. If you like, make smaller snails using 1 breadstick for each snail. Put the snail on a plate and Flatten the snail with your hand.
  5. Brush with sugar mixture.
  6. Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
  7. 375 degree oven about 15 minutes or till golden.
  8. Serve warm or cool.

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