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How to make a turkey, cornucopia, and pumpkin out of crescent roll dough

How to make a crescent roll turkey

Buy a can of crescent roll dough (such as Pillsbury’s) from the dairy section of a grocery store. Unroll the dough, but keep them as rectangles. You will need one rectangle for each turkey (two triangles.) If the dough gets warm and soft as you work, put it back in the refrigerator for a few minutes.

Use a spoon to rub across half of the break between the triangles to seal them together. Then use the spoon to cut the tail feathers. Use the larger side of remaining dough to form the body--roll up the sides, and lay it on top of the tail. Use the narrower portion that comes to a point for the head and neck--fold the point down for the head, and roll the bottom of the neck under to fit in the body. Lay the head over the body.

Use a muffin liner folded in half to hold the head in place. The turkey should be baked against the edge of the pan, but it should be in a pan with 2 inch sides. This jelly roll pan has short sides, so the neck sticks out too far, so the turkey won’t sit straight once it is baked.

How to make a crescent roll cornucopia

Buy a can of crescent roll dough (such as Pillsbury’s) from the dairy section of a grocery store. Unroll the dough, and separate them into triangles.  If the dough gets warm and soft as you work, put it back in the refrigerator for a few minutes.

Use one triangle to roll into a cone shape. Cut another strip to wrap around the mouth of the cornucopia. Loosely fold a muffin liner in half, and then in half again to form a cone, and slide into each cornucopia to keep it from collapsing while baking.  Loosely fold a second muffin liner in the same way and slide into each muffin liner already in the cornucopia to give it more strength.

Turn the pointy end up a bit, and put all the cornucopias up against the edge of the pan to bake so they don’t relax and loose that shape during baking.

Once they have baked and cooled, fill them with nuts, fruit shaped gummy candy, and marshmallow pumpkins. You could make fruits and vegetables out of marzipan or fondant, but that would be a LOT of work!!

How to make a crescent roll pumpkins

Buy a can of crescent roll dough (such as Pillsbury’s) from the dairy section of a grocery store. Unroll the dough, but keep them as rectangles. One rectangle will make two pumpkins (two triangles.) If the dough gets warm and soft as you work, put it back in the refrigerator for a few minutes.

Rub the seam with your fingers or the back of a spoon--the better the seam, the less likely the contents will leak out during or after baking. Put nuts, then a marshmallow and half a caramel on each square. (a whole caramel ends up hardening, making it hard to eat once it has cooled.) Bring up two corners and press together to seal.

Bring up the remaining two corners and press together to seal. Seal the openings as best you can to keep the gooey goodness from leaking. Cut strips off of extra dough, and press against the bundles--both to better seal the openings, and to make it look more like a pumpkin.

You can cut leaves and vines from extra dough, or make tiny pumpkins with miniature marshmallows. You can color the leaves and pumpkins with green or orange food coloring before baking,  if you like.

While the pumpkins are baking, the marshmallows expand and then melt, so when they come out of the oven, the pumpkins  are hollow with this yummy gooey sauce on the bottom with nut bits like pumpkin seed. These are yummy hot or cold. Do be careful when handling hot ones, because if any of the sauce leaks out, it is VERY hot!!