This cute and colorful turkey veggie pizza makes the perfect Thanksgiving appetizer! It's always a huge party hit and is quick and easy to make.
Pre-heat the oven to 375F.
Unroll the dough and separate one of the rectangular sections (2 crescent roll sections). On a lightly floured surface, cut out the turkey head shape and set aside.
Take the remaining dough and roll into a ball. On a lightly floured surface, press it out into a circle (approximately 11 inch diameter) Ensure the thickess is uniform.
Transfer the turkey body and the turkey head to an ungreased baking sheet. I used two trays but they could be placed on one tray if needed. Bake the head for approximately 6 minutes and the body for 11-12 minutes or until golden brown. The baking time can really vary depending on the thickness of the dough, so be sure to check it regularly to avoid burning on the bottom. If your pastry is puffing up a lot, you can poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.
In a small bowl, mix the cream cheese, sour cream and seasonings until well combined and smooth. Spread evenly over the crust. Add the shredded carrots, then the peppers, and top with the mini tomatoes.
Place turkey head over body. Cut a beak from a piece of carrot and use a small piece of the top of the red pepper for the snood. You can use a small amount of the cream cheese mixture to secure pieces to the head.
While you can serve this immediately, I prefer it chilled. Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.