Fun Flaky Owls
(These are the perfect dinner rolls to serve with a bowl of soup.)
Prep Time: 20 Minutes
Start to Finish: 30 Minutes
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 tiny fish-shaped pretzel crackers
4 tablespoons shredded Parmesan cheese, if desired
Cheddar pasteurized cheese snack in an aerosol can
16 black olive slices
Heat oven to 375°F. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.
For each owl, use 2 dough slices. Unroll a 2-inch strip from each. Place slices on parchment-paper lined cookie sheet with sides touching and 2-inch strips at top center. For owl’s horns, fold strips in half and bend toward outer edges; pinch strips at fold, forming points.
For owl’s beak, press 1 fish-shaped cracker, tail end pointing toward top of head, into bottom center of dough. Repeat with remaining dough slices and crackers to make 8 owls, placing owls 2 inches apart on cookie sheet.
If you want feathery owls, sprinkle about ½ teaspoon Parmesan cheese over each owl.
Bake about 10 to 12 minutes or until light golden brown. Cool completely, about 15 minutes.
Decorate owls by squeezing aerosol can with cheese snack to make eyes; top with slices of black olives.
Squeezing the can of cheese is really hard to do if your grandma refrigerated it and it became too stiff! The can of cheese does not need to be refrigerated.
Ask your dad for help, because he is standing nearby.
Of course, your little brother, Finn has to get into the action too.
Here is one of your final owls. Oops, his beak fell off while you were decorating him. It can be glued back on with a squirt of the cheese.
8 servings