Once the Bacon Bear bread dough has doubled in size (following steps 1-4), punch the dough to release air, then turn it out onto a floured surface. Take 1/6 of the dough and set it aside. Knead the remaining larger amount of dough together with 1 tbsp ketchup and red food colouring. The food colouring takes a while to completely disperse throughout the dough, so continue kneading and add more food colouring as needed. (I needed a bit more food colouring than I had originally anticipated.) Then set aside.

Add some green food colouring to the smaller amount of dough and knead until it is even in colour.

Divide both the red and green dough into 10 even pieces. Place these on a floured surface and cover with a damp dish towel. Allow these to rise for 15 minutes.

Working with one bun at a time, flatten each bun into a pancake shape, and spoon about 1.5 tsp of pizza sauce onto the center of the pancake. Add a basil leaf and a few cubes of frozen mozzarella cheese, then close the pancake to create a bun. Place the bun seam side down, and repeat with the remaining buns.

Divide each piece of green dough into 2 large pieces and one smaller piece. Stretch the larger pieces into 2 long strips, and place on top of each tomato bun to create an X-shape. Roll the smaller piece into a ball and place in the center of the X to create a stem. Using a toothpick, tuck the edges of the green dough underneath themselves to attach them to the bun.

Place these on 1 or 2 baking sheets (depending on the size of your baking sheets) lined with parchment paper, and cover once more with a damp paper towel. Let these rise once more for 20 minutes.

Then bake them at  375F for 20 minutes and enjoy!