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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Servings 6

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( 76 ) Ratings

76 Ratings

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87a51523-d7c3-4d4a-ac07-5762f17360d0

Bake-Off® Contest 39, 2000

Barbara Carlson

Eagan, Minnesota

ingredients 9
Prep Time 15 min
Total Time 55 min

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

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Directions

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; 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Rosalie143

report Posted Jan. 5, 2011 7:34 AM

I made this recipe last night because I have 5 or 6 crescent roll tubes in my fridge left over from the holidays (1/4/11)! The men weren't too sure but after the first bite -gobbled it all down. I made it up ahead of time and let it rest without the egg wash for about an hour. I tweaked the recipe with some herb gouda spread from Eichtens and toasted sesame seeds on the top. (I also used the flaky crescent rolls-they have become a family favorite). I will make this again!