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Bake-Off® Contest 39, 2000
Eagan, Minnesota

Roasted Garlic-Turkey Crescent Braid

Won't everyone love this sandwich? Crescent rolls are braided over a creamy garlic-turkey filling.

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  • prep time 15 min
  • total time 55 min
  • ingredients 9
  • servings 6
 

Ingredients

1/4
cup reduced-fat roasted garlic cream cheese (from 8-oz container)
1/4
cup chive-and-onion sour cream potato topper (from 12-oz container)
1 2/3
cups (about 1/2 lb) cooked turkey breast strips (1x1/4x1/8-inch)
2/3
cup shredded Italian cheese blend (2 1/2 oz)
1/3
cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved
1
jar (4.5 oz) Green Giant® sliced mushrooms, well drained
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
to 2 tablespoons beaten egg
2
to 3 tablespoons pine nuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, mix cream cheese and sour cream until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
  • 2 If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle.
  • 3 Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
  • 4 In small bowl, stir egg and reserved 1 tablespoon tomato oil until well mixed. Brush over dough; sprinkle with pine nuts.
  • 5 Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
  • 1 Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, mix cream cheese and sour cream until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
  • 2 If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle.
  • 3 Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
  • 4 In small bowl, stir egg and reserved 1 tablespoon tomato oil until well mixed. Brush over dough; sprinkle with pine nuts.
  • 5 Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
60mg
60%;
Sodium
600mg
600%;
Total Carbohydrate
19g
19%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.