Crescent Turkey Shaped Veggie Platter Food

CRESCENT TURKEY SHAPED VEGGIE PLATTER

Crescent Turkey Shaped Veggie Platter image

Charm your guests at Thanksgiving with this tasty turkey appetizer. Change up the veggies if you like!

Provided by Pillsbury

Categories Pillsbury® Crescents

Time 45m

Yield 16

Number Of Ingredients 7

Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
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 (1 1/2 inches long)
1 ripe olive, sliced

Steps:

Heat oven to 375 degrees F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, 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 dough to elongate.
Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 6.6 g, Cholesterol 17.5 mg, Fat 7.6 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 191.1 mg, Sugar 1.8 g

THANKSGIVING TURKEY VEGGIE TRAY

Thanksgiving Turkey Veggie Tray image

This is a veggie tray arranged to look like a turkey. I got the idea from someone else on this site. I made mine a little simpler. You can use any veggies you want. I am listing the ingredients that I used. I used a big serving tray, so you can edit the amount of veggies you use to the size of your tray. Even if it doesn't look like a turkey to some people, it is still arranged nicely. The ounces are just guesses because I already threw out the cans.

Provided by Lisa P.

Categories Thanksgiving

Time 40m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

2 green peppers, sliced in thin strips
1 lb baby carrots
1 (16 ounce) bag celery, cut in short strips
1 (32 ounce) jar baby dill pickles
1 (16 ounce) jar green olives
1 (16 ounce) can black olives
1 pint grape tomatoes
1 pint vegetable dip

Steps:

Put the container of veggie dip on the bottom of the tray. This will be the head.
Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom.
Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles.
Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck.
Put a few pimentos from the olives on the dip to look like eyes. I used a piece of green olive to look like the beak.

Nutrition Facts : Calories 81.1, Fat 6.1, SaturatedFat 0.8, Sodium 956.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.9, Protein 1.2

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Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, 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 dough to elongate.
Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.

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