- 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 (8 ounce) container chive-and-onion cream cheese spread
- 1 cucumber slice
- 3/4 cup small cauliflower florets
- 1/2 cup spring mix salad greens
- 1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
- 1 ripe olive, sliced
- Heat oven to 375 degrees F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
- Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
- Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
- Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.
05/19/2018
recipepes.com
Crescent Turkey Shaped Veggie Platter, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
