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Ominous-Flaky-Owls

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  • Prep 20 min
  • Total 30 min
  • Servings 8
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Kids will get a hoot out of these flaky treats, made with refrigerated crescent roll dough, chocolate eyes, and a tiny pretzel beak.
Created Jun 17, 2010
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Ingredients

  • 1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Multigrain Crescents or Pillsbury* Reduced Fat Crescents
  • 8 tiny fish-shaped pretzel crackers
  • 1 tbsp (15 mL) granulated sugar
  • 1/4 tsp (1 mL) ground cinnamon
  • 1 tbsp (15 mL) butter or margarine, melted
  • 16 milk chocolate stars

Steps

  •  
    1
    Heat oven to 375ºF. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.
  •  
    2
    For each owl, use 2 dough slices. Unroll a 2-inch strip from each. Place slices on ungreased baking 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 baking sheet.
  •  
    3
    In small bowl, mix sugar and cinnamon. Brush owls with melted butter; sprinkle with sugar mixture.
  •  
    4
    Bake about 10 to 12 minutes or until light golden brown. Immediately press 2 chocolate stars on each owl for eyes. Carefully move to cooling rack. Cool completely, about 15 minutes, before serving.

Expert Tips

  • Tip 1
    Tip: Well-chilled dough works best for slicing.
  • Tip 2
    Substitution: Instead of fish-shaped crackers, try cashews for the beaks.

Nutrition Information

No nutrition information available for this recipe
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