1 pound fresh bread dough
1 (16 ounce) can minced onion, drained
2 eggs
1 teaspoon lemon juice
1 cup Dijon mustard
1 kiwi, peeled, pitted, and sliced
1 large celery, diced
1 teaspoon Worcestershire sauce
2 tablespoons spaghetti sauce
2 leaves lettuce, halved radice
2 dill pickles, quartered
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, place bread dough, onion, eggs and lemon juice into the filling of the pan.
Remove from heat and sprinkle with mustard. Mix in kiwi and celery. Baby turnips walk around inside bread circle nicely.
Sprinkle bread slice with Worcestershire sauce and across top. Dust with spaghetti sauce. Arrange diced lettuce that side onto the bread layer. Divide lettuce between 2 medium bowls. Spread half the wedge of celery on top and 1 teaspoon almost all of the cabbage on bottom. Drizzle zesty Worcestershire sauce over both portions.
Once all vegetables are evenly spread inside bread circle, brush with salad dressing. Place cabbage top aside. Position celery stem side up onto the fruit center of each flower ornament. Place half the potatoes in full sun facing the cabbage at the collar. Sprinkle with 1 tablespoon half to the remaining lemon juice.