Turkey Tress/Stuffed Braided Bread

by Chris on February 16, 2007

I was so excited last night to know I had enough Panchetta Chicken left over for lunch today. Since we were training all day, I knew I would work up an appetite. You can imagine how my excitement quickly faded when I realized my lunch remained on my kitchen counter while I spoke about performance based tasks and authentic engagement in classrooms. Bummer! I hate to throw out food like that.

The plan for dinner? After baking an Apple Bundt cake for tomorrow’s boss meeting, I borrowed an idea from a colleague that used Pillsbury Croissants. To be honest, I can’t remember what she stuffed the croissant with, but I do remember she braided it. (I really need to start writing down what other’s describe!) I looked in the fridge to see what I had – and here’s the result. The final was good – and I ate it…but I am sort of iffy on canned doughs. Nonetheless, it was quick and tasty. :)

Stuffed Braid

3 cups fresh baby spinach
1 Tbsp. Crisco® Pure Olive Oil
1 ½ cup grated smoked Gouda
½ cup turkey, cooked, seasoned, & diced
½ cup red bell pepper, diced
salt & pepper to taste
¼ cup grated Parmesan
1 egg and 1 Tbsp. water, lightly beaten
1 can Pillsbury® Refrigerated Crescent Dinner Rolls 8-oz. (8 ct) (4 count)

In a medium skillet, heat the olive oil over medium heat. Lightly sauté spinach until the leaves are almost completely wilted. Using a slatted spoon, transfer to a paper towel lined dish to drain. Using the remaining oil in the skillet, sauté pepper for about 5 minutes, or until fork tender. When done, transfer into a mixing bowl; add the turkey and the spinach, salt & pepper to taste, and mix well. Set aside until ready to use.

Release the 4 croissants from their tube and roll out on a lightly floured surface. The objective is to make the dough into one “squarangular” shape – square rectangle. The using a knife cut slats into both sides of the squarangular, leaving a 1 ½ – 2 inch moat in the center.

Place a thin layer of the grated cheese in the moat

top with spinach mixture, the again with the remaining cheese.

Brush with egg wash.

Then, alternating sides, gently fold over the bread slats to resemble a braid. Gently transfer to a lines baking sheet, tuck under the ends, and brush with egg mixture. Top with parmesan cheese. Bake in a 375 for 10-15 minutes to until golden brown.

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