Serves: 5
Total Calories: 159

5 Rhodes White Texas Rolls , thawed but still cold
1 egg, beaten

For the body, press two rolls together and form an egg shape. Place body, pointed end up, on sprayed baking sheet. For the hind legs, cut one roll in half. Form each half into a crescent shape. Place each crescent on heavy sides of oval or body. Cut another roll in half to form back feet. Elongate each half making one end thicker than the other. Flatten each thick end and cut two deep slits to make three toes. Place each foot horizontally along bottom of body and hind legs. Spread toes. Cut last roll into thirds. To form front legs and feet, elongate and flatten two of the pieces, the same as the back feet, and cut two slits in each to form toes. Attach legs where body and hind legs join. Spread toes apart. Shape remaining piece into two large balls and two small balls. With thumb, push deep depressions into middle of large balls to form eye sockets. Place sockets on each side of narrow end of body. Set small balls in sockets. Cut a deep smile from one side of the body to the other.Brush frog with egg and let rise 15-30 minutes. Bake at 350°F 20-25 minutes or until golden brown. After ten minutes of baking, remove frog from oven and enlarge mouth opening again with knife. Return to oven and finish baking

Nutritional Facts:

Serves: 5
Total Calories: 159
Calories from Fat: 35

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Alphabet Breadsticks
Autumn Leaf
Baby Gator
Breadstick Blossoms
Bunny Buns
Cinnamon Roll Snail
Dinner Roll Doves
Dog in a Dog
Ducky Dinner Rolls
Egg Nest
Flounder Dough Sculpture
Frog
Raspberry-Pistachio Blossoms
Rudy Reindeer
Spider Dip Bowl
Teddy Bear
Tommy Turtle
Veggie Rabbit Dip Bowl