Serves: 5
Total Calories: 81
Flatten one roll into a 2 1/2-inch circle for the body and place on a large sprayed baking sheet. Cut 1/3 off of the remaining roll to be used as a head and neck. Roll it into a drumstick shape and place on one side of body to form a slight curve. Cut head piece on an angle and pull down against neck to form a wattle. Tuck pointed end under and slightly flatten for head. Flatten the rest of the roll into a half circle. Cut 7 long slits to form feathers. Place on body opposite head and neck. Brush with egg. Place peppercorn on head for eye and push a slivered almond into the head for a beak. Decorate body and tail with nuts as desired. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 15 minutes or until golden brown.
This Turkey Dinner Rolls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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