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.
3 cups fresh baby spinach
1 Tbsp. Crisco® Pure Olive Oil
1 ½ cup grated smoked
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
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.