- Preheat the oven at 180 °C (350 °F).
- Mix maple butter and mustard in a small bowl, then set aside.
- Unroll the dough on the work surface and divide into strips.
- Wrap each sausage in a dough strip and brush with the maple mixture. The remaining sauce can be used to dip snakes. Arrange the 10 snakes on a large baking sheet.
- For the head of each snake, use the currants for the eyes and add a strip of red bell pepper for the tongue.
- Bake for 30 minutes. Serve right away.