Roasted Garlic-Turkey Crescent Braid

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


cup reduced-fat roasted garlic cream cheese (from 8-oz container)
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)
cup shredded Italian cheese blend (2 1/2 oz)
cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved
jar (4.5 oz) sliced mushrooms, well drained
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
to 2 tablespoons beaten egg
to 3 tablespoons pine nuts


  1. 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. 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. 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. 4 In small bowl, stir egg and reserved 1 tablespoon tomato oil until well mixed. Brush over dough; sprinkle with pine nuts.
  5. 5 Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.




Nutrition Information

Recipe Step Photos

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