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Roasted Garlic-Turkey Crescent Braid

(76)
  1 reviews
  • 15 min prep time
  • 55 min total time
  • 9 ingredients
  • 6 servings
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Won't everyone love this sandwich? Crescent rolls are braided over a creamy garlic-turkey filling.

Bake-Off® Contest 39, 2000
Barbara Carlson
Eagan, Minnesota

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™ refrigerated Crescent Dough Sheet
1
to 2 tablespoons beaten egg
2
to 3 tablespoons pine nuts

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
8g
39%
Trans Fat
2g
2%
Cholesterol
60mg
20%
Sodium
600mg
25%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Sugars
6g
6%
Protein
20g
20%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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