Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Remove the dough from the packaging and place 2 in one bowl. Knead the dough together to remove any perforations. Cover with plastic wrap and set aside.
Place the other package of dough into a separate bowl and add some black food coloring. Knead the dough to remove and perforations.
4. Roll & Cut
On a lightly floured surface, roll the black dough with a rolling pin or wine bottle until it is ⅛” thick. Cut into thin strips and cover with a damp kitchen towel until ready to use.
Grab a piece of the plain dough roughly the size of a tennis ball to make the body, then roll into a log. Roll the dough thin on one side, leaving one end larger for the head.
Carefully wrap 1 strip of black dough around the body of the caterpillar, pinching at the thin tail end and curling it around the side.
Place two small pieces of black dough onto the head and add two small pieces of plain dough for the eyes. Repeat with remaining dough.
8. Brush & Bake20-25min
Brush the caterpillars with beaten egg white and bake for about 20-25 minutes, until lightly golden brown and baked through.
9. Brush Again & Serve
Brush the freshly baked caterpillars with melted butter and serve immediately for a deliciously “slimy” look.