Ominous Flaky Owls

Kids will get a hoot out of these flaky treats, made with refrigerated crescent roll dough, chocolate eyes, and a tiny pretzel beak.

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Servings 8

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( 11 ) Ratings

11 Ratings

5 Stars 39%

4 Stars 22%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 5 )

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ingredients 6
Prep Time 20 min
Total Time 30 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

8: tiny fish-shaped pretzel crackers

1: tablespoon sugar

1/4: teaspoon ground cinnamon

1: tablespoon butter or margarine, melted

16: milk chocolate stars

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Directions

1 Heat oven to 375°F. 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 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.
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.