Try using hummus as an alternative to cream cheese.
You can bake the crescent rolls up to 4 hours ahead. Top the turkey with toppings up to 2 hours ahead; cover and refrigerate until serving.
- 1 8-ounce can refrigerated crescent dinner rolls, such as Pillsbury™
- 1 8-ounce container chive-and-onion cream cheese spread
- 1 cucumber slice
- ¾ Cup small cauliflower florets
- ½ Cup spring mix salad greens
- ½ Cup thinly sliced red and yellow bell peppers (1½ inches long)
- 1 ripe olive, sliced
Preheat the oven to 375 degrees F. Remove the dough from the can; do not unroll. Using a serrated knife, cut the roll into 20 slices.
Place the slices, cut-side down, on an ungreased cookie sheet to form the turkey as follows: Place 9 slices in a half-circle shape. Place 5 slices below that (in a smaller half-circle), then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze the dough to elongate.
Bake until golden brown, 10 to 13 minutes. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread the cream cheese over the turkey.
Top with a cucumber slice for the head, cauliflower florets for the body, the salad greens and sliced bell peppers for the feathers. Add the olive slices for the eyes, cut yellow pepper for the beak, and red pepper for the wattle. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.