Ingredients

2 Rhodes Texas rolls (whole wheat), thawed but still cold
1 egg, beaten

Directions

Pretzel sticks, almonds, sliced almonds, slivered almonds, sesame seeds, poppy seeds, caraway seeds, pecans, peppercorns, coarse ground salt and rosemary.

Flatten and place one roll on a large baking sheet sprayed with non-stick cooking spray. This will be the body. Cut a narrow piece out of the remaining roll to be used as a head and neck. Flatten large piece slightly and cut about 10 long slits to form feathers. Place next to body. Roll narrow piece into a rope shape and place on the other side forming a slight curve. Cut head piece on an angle and pull down against neck to form a wattle.

Brush with egg. Place peppercorn on head for eye and use a slivered almond for a beak. Decorate body and tail with seeds and nuts. Let rise 15 minutes. Bake at 350 degrees for 15 minutes or until golden brown. After baking, insert pretzels for legs.