OMINOUS FLAKY OWLS

ACTUALLY REALLY CUTE FLAKY OWLS

Photo by lisa b.
Adapted from mytexastoday.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from mytexastoday.com

Ingredients

  • 1

    CAN PILLSBURY CRESCENT DINNER ROLLS

  • 8

    FISH SHAPED PRETZEL CRACKERS

  • 1

    TBSP SUGAR

  • 1/4

    TSP GROUND CINNAMON

  • 1

    TBSP BUTTER, MELTED

  • HERSHEY DROPS

Directions

HEAT OVEN TO 375 DEGREES. REMOVE DOUGH FROM CAN, DO NOT UNROLL. WITH SERRATED KNIFE, CUT ROLL IN 16 SLICES. FOR EACH OWL, USE 2 DOUGH SLICES. UNROLL A TWO INCH STRIP FROM EACH. PLACE SLICES ONUNGREASED COOKIE SHEET WITH SIDES TOUCHING AND 2 INCH STRIPS AT TOP CENTER. FOR OWLS HORNS, FOLD STRIPS IN HALF AND BEND TOWARD OUTER EDGES, PINCH STRIPS AT FOLD, FORMING POINTS. FOR OWLS BEAK, PRESS 1 FISH 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. IN SMALL BOWL, MIX SUGAR AND CINNAMON. BRUSH OWLS WITH MELTED BUTTER, SPRINKLE WITH SUGAR MIXTURE. BAKE ABOUT 10 TO 12 MINUTES OR UNTIL LIGHT GOLDEN BROWN. IMMEDIATELY PRESS 2 CHOCOLATE DROPS ON EACH OWL FOR EYES. CAREFULLY MOVE TO COOLING RACK. COOL COMPLETELY, ABOUT 15 MINUTES BEFORE SERVING.

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