Turkey, Cranberry, and Brie Crescent Braid

• Meat

  • 1/2 lb Turkey

• Produce

  • 1 tsp Rosemary, Fresh

• Condiments

  • 1/3 cup Cranberry sauce

• Dairy

  • 4 oz Brie
  • 1 tbsp Parmesan cheese, grated

• Other

  • 1 (8-ounce pillsbury crescents®

Found on spicysouthernkitchen.com

Ingredients

• 1 (8-ounce) Pillsbury Crescents®
• ½ pound leftover turkey, sliced or a half pound of deli turkey
• ⅓ cup cranberry sauce (either homemade or from a can)
• 4 ounces Brie
• 1 teaspoon chopped fresh Rosemary
• 1 tablespoon grated Parmesan cheese

Directions

• Lightly grease a baking sheet or line it with parchment paper. and preheat the oven to 375 degrees.
• Unroll crescent roll dough and place on baking sheet. Press on the perforations and edges to seal them.
• Arrange turkey slices down the center. Spread cranberry sauce on top. (You only want the filling to take up about 3 inches in width so you have enough dough on the sides to pull over and cover it.)
• Cut cheese into cubes and scatter evenly on top of cranberry sauce.
• Cut slits about 1 ½ inches apart on a diagonal going almost all the way to the filling.
• Starting at one end pull one strip over to the other side and alternate going all the way down. On the ends, pull the dough up to seal the filling.
• Sprinkle rosemary and Parmesan cheese on top.
• Place in oven and bake for 15-18 minutes.