- 1 box frozen Pepperidge Farm Puff Pastry Sheets (includes 2 sheets)
- 3 to 3 1/2 cups filling of your choice (I like Sloppy Joe Mix)
- 1 egg with a splash of water, beaten
- edible fake blood (optional)
- Thaw the puff pastry according to the directions on the package. Line a baking sheet with a silicone baking mat or parchment paper. Preheat the oven to 400 degrees.
- On a lightly floured surface, roll out each of the two sheets of puff pastry, to be about 11 by 14 inches each. Cut each sheet into 3 strips lengthwise, or 4 strips width-wise (either way works). Brush a small amount of water on the short end of a strip of dough to help it to stick the short end of the next strip. Continue to create two long strips with all of the dough.
- Spoon the filling evenly down the center of each strip of dough. Bring the sides of the dough up and around the filling, and pinch together to close.
- Start with one end of dough and arrange it winding around the pan in a way that reminds you of an intestine. Use the next long piece of dough to finish the creation.
- Place the pan in the refrigerator for 10-15 minutes, or the freezer for 5 minutes, to chill the dough. Then brush egg wash over the dough.
- Before baking, you can use a toothpick to add additional crevices and markings. You can also mix several drops of red food coloring and 1-2 drops of blue food coloring, then use a small paint brush to paint it onto the dough in the cracks and crevices to look like blood. Otherwise, after baking, you can splatter on ketchup (for savory filling), fruit topping (for sweet), or some other red sauce-like ingredient for the bloody effect.
- Bake for about 20 minutes, until dough is golden brown.