Ominous Flaky Owls

  5 reviews
  • 20 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings


can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
tiny fish-shaped pretzel crackers
tablespoon sugar
teaspoon ground cinnamon
tablespoon butter or margarine, melted
milk chocolate stars


  1. 1 Heat oven to 375°F. Remove dough from can; do not unroll. With serrated knife, cut roll into 16 slices.
  2. 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. 3 In small bowl, mix sugar and cinnamon. Brush owls with melted butter; sprinkle with sugar mixture.
  4. 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.




Nutrition Information

Recipe Step Photos

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