Giant Sea Snails - cooking recipe

Ingredients

1/4 cup nuts, finely chopped
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 (8 count) package refrigerated breadstick dough (8 sticks)
shortening or nonstick spray coating

Preparation

Stir together the nuts, sugar, and cinnamon.
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.
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.
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.
Brush with sugar mixture.
Place the snail, sugared side up, on a greased baking sheet. Repeat with the remaining snails, bake in a
375 degree oven about 15 minutes or till golden.
Serve warm or cool.