This delightful roll can be used as a dinner table place card as well as be eaten.

Thanksgiving Recipes

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Servings: 1
Skills: Intermediate
Prep Time: 10 min (not including thaw time)
Bake Time: 15 min

Ingredients

2 Rhodes Texas™ Rolls or 2 Rhodes™ Dinner Rolls, thawed but still cold
1 egg , beaten
sliced almonds, slivered almonds, chopped pecans, pepper corns

Instructions

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.