1. Preheat oven to 400°.
2. Knead entire can of dough and form into a large ball. Spread it out with a rolling pin on a floured surface until the dough is a rectangle about 1/4 inch thick. (If it’s too sticky, you can add a small amount of flour.)
3. Mix together equal amounts of cinnamon and sugar in a bowl.
4. Brush melted butter over the dough. Then sprinkle the cinnamon and sugar mixture on the dough until it’s evenly covered.
5. Starting with one of the short sides of the rectangle, roll up the dough to form a tight, spiraled log.
6. Cut the log into slices about 1/2 inch thick. (Ask an adult for help.) Carefully place the slices on a greased cookie sheet or one lined with parchment paper.
7. Unwrap the outside end of each slice and form into the shape of a snail’s head.
8. Bake for 8-10 minutes, or until the snails start to turn golden brown. While the snails are cooling, push two almond slivers or two small pieces of licorice into each head to create tentacles.

Recipe by Michele Reyzer