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Thanksgiving Turkey Rolls

1 pkg Bridgford Frozen Parkerhouse Roll Dough, thawed
8 unglazed lead free clay flower pots (many craft stores have these or silicone ones) muffin size 2¼ x 2¼ inches
Parchment paper or cupcake liners
2 tbsp melted butter
Fall color construction paper
16 plastic eyes

Thoroughly wash clay pots. If using the terra cotta flower pots, cut a circle of parchment paper to cover the inside bottom circle of the pot (or just drop in a cupcake liner). Thoroughly spray the inside of flower pot along with parchment (or liner) with spray release shortening. Place 3 rolls of Bridgford Parkerhouse Roll Dough into each flower pot. Brush dough with melted butter. Place pots on baking sheet. Let the dough rise until double in size (until it reaches the top of the pot). Bake in a preheated 375° oven for 20 minutes or until golden brown. Remove from oven and brush again with melted butter. Set aside to cool. While cooling, make turkey tails and beaks using construction paper (we made feathers from different colors of construction paper). To make beaks, cut triangles from orange construction paper. When pots have cooled, tape or glue 5 construction paper feathers to the back of the pot. Glue the eyes and beak to the front of the pot.

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