GE Recipes
Roasted Garlic-Turkey Crescent Braid
Prep Time: 15 Minutes; Start to Finish: 55 Minutes
Makes: 6 servings
Ingredients
- 1/4 cup light cream cheese with roasted garlic (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 sun-dried tomatoes in oil, drained, 1 tablespoon oil reserved
- 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 to 2 tablespoons beaten Eggland's Best egg
- 2 to 3 tablespoons Fisher® Chef's Naturals® Pine Nuts
Nutritional Information
1 Serving: Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g); Cholesterol 70mg; Sodium 520mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 21g
% Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 15%; Iron 10%
Exchanges: 1 Starch, 2 1/2 Lean Meat, 2 1/2 Fat
Eagan, MN
Bake-Off® Contest 39, 2000
2007 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2007
Eggland's Best is a registered trademark of Eggland's Best, Inc.
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
Preparation
1. Heat oven to 350°F. Lightly grease cookie sheet with shortening or cooking spray. In medium bowl, mix cream cheese and sour cream until smooth. Stir in turkey, cheese, tomatoes and mushrooms until well mixed.
2. 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.
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, mix egg and reserved 1 tablespoon tomato oil until well mixed. Brush oil mixture over dough; sprinkle with pine nuts.
5. Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.