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Turkey & Spinach Braid |
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Serves: 6 Print this RecipeServing: 1 slice 12 Rhodes White Dinner Rolls, or 8 Rhodes Texas Rolls, thawed 2 1/2 cups cooked turkeys, cubed 10 ounces frozen leaf spinach, thawed and drained 1/4 cup chopped red bell peppers 1 cup shredded sharp cheddar cheese 1/2 cup shredded Parmesan cheese 1/3 cup mayonnaise 3 cloves garlic, finely chopped 1/2 teaspoon grated lemon peels 1/2 teaspoon salt 1/2 teaspoon pepper 1 egg white, beaten Sesame seeds Combine rolls and roll into a 12 x 18-inch rectangle. Cover with sprayed plastic wrap and let rest. In a large bowl combine turkey, spinach, red pepper, cheeses, mayonnaise, garlic, lemon peel, salt and pepper until well blended. Remove wrap from dough and spoon turkey mixture lengthwise in a 4-inch wide strip down center. Make cuts 1 1/2 inches apart on long sides of dough to within 1/2-inch of filling. Alternately cross strips over filling. Press short ends together to seal and tuck under. Support braid with both hands and place on a large, sprayed baking sheet. Brush with egg white and sprinkle with sesame seeds. Bake at 350°F for 30-35 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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