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by clare crespo


Clare Crespo, author of The Secret Life of Food
Adapted by StarChefs

These make a fun after-school snack.

Yield: 7 sheep

  • 1 can crescent roll dough
  • 7 small cocktail sausages
  • 14 peppercorns

Preheat the oven to 375ºF.

Unroll the dough. Using one section of the dough, pinch off 14 tiny pieces and 7 slightly larger pieces. These will be used to make the sheep's ears and tails.

Wrap the remaining sections of dough around the sausages blanket-style, using one section of dough per sausage. If necessary, make the sections of dough smaller so that they don't overwhelm the sausage. Close the dough around one end of the sausage, leaving the other end sticking out.

Create two ears on each sheep by attaching the tiny balls of dough to the edge of the wrapped blanket on the open end. Create the tails by placing the larger pieces of dough on the closed end of the wrapped blanket.

Place the sheep on a cookie sheet two inches apart and bake 12-15 minutes, until the dough is golden brown.

With a toothpick, poke two holes in the sausage and insert two peppercorns to make the sheep's eyes.

Once removed from the oven, cut off the ends of the sausage (about a centimeter on each side), and attach to the bottom of your sheep with half a toothpick. Remember to tell your friends to remove the toothpicks before eating.

Clare Crespo, The Secret Life of Food. Photographs by Eric Staudenmaier. A Melcher Media Book, Hyperion Books for Children, New York, 2002.
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