Turtles can be good for more than soup now. Put a salad in a healthy turtle shell for fun!
For the shell, join 3 rolls together molding the top roll over the other 2 rolls forming a mound. Flatten the edges slightly. Place mound on a large sprayed baking sheet.
Roll one roll into a 6-inch rope and cut in half forming 2 turtle feet. Repeat with another roll forming 2 more feet. Place the 4 feet under the shell pressing edge of foot down where the shell hangs over.
With remaining roll, form another rope allowing one end to be much fatter than the other (a club shape). Cut in half and place the narrow end under the shell between the back legs for the tail, and the thick end under the opposite end between the front legs for the head and neck. Crinkle up the foil in a ramp shape and place under head so it will bake in a lifted position. Place raisins on sides of head for eyes.
Brush with egg and let rise 30 minutes. Bake at 350°F 20-30 minutes. Let cool completely before removing foil. Slice top off shell, hollow out and fill with favorite soup or salad.
For larger shell, use 4 rolls.
16 oz box rotelle pasta
4 large tomatoes, chopped
2 cups broccoli flowerets, steamed
red onion, sliced
1 cucumber, sliced
1 can black olives, drained
24 oz bottle Zesty Italian Dressing
2-4 tablespoons Salad Supreme Seasoning
Parmesan cheese, optional
Boil pasta according to directions. Do not over cook. Rinse with cold water. Steam broccoli for 2-3 minutes. Drain. Place pasta and broccoli in a large bowl. Add tomatoes, red onion, cucumber and olives. Toss lightly with dressing. Sprinkle on seasoning and toss again. Serve in Tommy Turtles or on a lettuce leaf. Sprinkle with Parmesan cheese if desired.
Pasta and vegetables can be prepared a day ahead and refrigerated. Right before serving, toss with dressing and seasoning.