Pig Heads

1 (11 ounce) can Pillsbury refrigerated crusty French loaf bread
1 whole egg
peppercorns or raisins
rosemary
Directions

1. Preheat oven to 350 degrees.
2. Place some flour on a surface and roll out the bread dough until desired thickness.
3. Using a biscuit cutter or glass, cut circles in the dough for the pig heads. Cut triangles out of the scrap bread for ears, two for each head, and place in the upper left and right corners. Roll a small piece of dough for the nose and flatten it with your hand.
4. Lay each pig head on a parchment lined cookie sheet.
5. In a small bowl, whisk egg with a fork. With a pastry brush, lightly brush each pig head then quickly add two peppercorns for eyes and two pieces of rosemary for the nostrils.
6. Bake for 8-10 minutes and enjoy.