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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 112 |
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This delightful roll can be used as a dinner table place card as well as be eaten Ingredients:
2 rhodes texas rolls or 2 dinner rolls |
1 egg beaten |
slivered almonds |
sliced almonds |
pepper corns |
chopped pecans |
Directions:
1. Flatten one roll for the body and place on a large sprayed baking sheet. Cut a narrow piece out of the remaining roll to be used as a head and neck. Roll it into a rope 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.
2. Flatten the rest of the roll into a half circle. Cut about ten 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. Let rise 15-30 minutes. Bake at 350°F 15 minutes or until golden brown.
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