Turkey Cranberry Crescent Braid

• Meat

  • 6 oz Turkey

• Produce

  • 3 tbsp Parsley

• Condiments

  • 2/3 cup Cranberry sauce

• Baking & Spices

  • 1 Pillsbury crescent recipe creations seamless dough sheets

• Dairy

  • 6 oz Swiss cheese deli, lite slices

Found on thismamacooks.com

Ingredients

• 6 ounces turkey, sliced or shredded
• 2/3 cup cranberry sauce
• 6 ounces lite Swiss cheese deli slices
• 1 Pillsbury® Crescent Recipe Creations Seamless Dough Sheets
• 3 tablespoons finely chopped parsley, divided

Directions

• Preheat oven to 375 degrees F. Measure and cut a piece of parchment paper that will cover a large cookie sheet. Spread the crescent roll dough out on the piece of parchment paper. Leaving 4 inches in the middle, make 1/2 inch cuts down the side of the dough on both sides. Carefully place parchment paper on to the cookie sheet. Place pieces of turkey down the middle of the dough. Spread the turkey out evenly. Spoon the cranberry sauce evenly over the turkey. Lay the slices of Swiss cheese over the cranberry sauce. You may need to tear deli slices of cheese in half. Distribute cheese evenly. Evenly sprinkle 1 tablespoon of chopped parsley over cheese. To braid the dough, take a dough strip from one side and fold it over the middle section at a slight angle. Then take a dough from the opposite side, fold it over the middle at a slight angle, crossing the other dough strip. Continue folding strips, alternating from side to side, until the braid is completely folded over. Don’t worry if your braid isn’t even since once it bakes, the dough will puff up and everything will even out. Pinch close each end of the braid so the filling stays inside the braid during baking. Sprinkle finished braid with 1 tablespoon parsley. Place cookie sheet in oven. Bake for 15 to 20 minutes until the top is golden brown. Let stand for 10 to 15 minutes before moving and cutting. Garnish pieces with remaining parsley.

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