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Steps
1
Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. Remove dough from can. Cut dough crosswise into 9 slices.
2
Place 6 dough slices on cookie sheet. Shape each into oval with a slight point at one end for the tail. Use kitchen scissors to cut the tip of the tail to give a feathered look. Cut a 1-inch slice at an angle on each side for the wings. Tuck wings up slightly onto the back. Cut remaining 3 rounds in half crosswise, and shape each into a ball for head. Place on middle of each body.
3
Brush dough with egg white. With toothpick, poke two holes in dough ball for eyes. Carefully place poppy seed into holes. Add almond for beak. Repeat with remaining dough rounds.
4
Bake 15 to 20 minutes or until golden brown. Serve warm.
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Kitchen scissors work really well to easily cut the dough to give the birds' bodies a feathered look.
Pair your favorite brunch dish with these bird-shaped rolls.
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