Ingredients:
 
1 can (8 oz) refrigerated crescent rolls
1 container (8 oz) chives and onion cream cheese spread
1 cucumber slice
3/4 cup small cauliflower florets
1/2 cup spring mix salad greens
1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
1 ripe olive, sliced
 
Directions:

Heat the oven to 375°F.
 
Remove the dough from the can but do not unroll it. Cut the  roll into 20 slices using a serrated knife.
 
Place the slices on an ungreased cookie sheet, cut side down, to form turkey in the following order:

1. Place 9 slices in half-circle shape.
2. Place 5 slices below that.
3. Then another 3 slices.
4. Then 1 slice in center for the head of turkey.
5. Place 2 slices about 1 inch from head of the turkey to form the feet. Squeeze the dough to elongate it.
 
Bake for about 12 minutes, or until the pieces are golden brown.
 
Let the bread cool for 1 or 2 minutes, then carefully loosen with pancake turner and slide onto a cooling rack to completly cool. Once cooled, place it on serving platter and spread the cream cheese spread over the bread.
 
Top with a cucumber slice for the head, and the cauliflower florets, salad greens and sliced bell peppers for the body.
 
Add olive slices for eyes, cut yellow pepper to make the beak and the red pepper for the wattle of the turkey.
 
Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.