Ingredients

2 Rhodes frozen Texas rolls or 2 dinner rolls, thawed but still cold
1 egg white, beaten
Sliced almonds
Slivered almonds
Chopped pecans
Peppercorns

Directions

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. Flatten the rest of the roll into a half-circle. Cut about 10 long slits to form feathers. Place on body opposite head and neck. Brush with egg white. 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 degrees 15 minutes or until golden brown.