Turkey, Cranberry, and Brie Crescent Braid has fall written all over it. A little Parmesan cheese sprinkled on top gives this tasty braid more flavor and some chopped rosemary adds a festive touch.
Whether for a snack, lunch or appetizer, this easy to make Crescent Braid is sure to bring some oohs and ahs.
Since my mother never had any interest in cooking or baking, (sorry Mom you know it’s true) we grew up eating Pillsbury Crescents® with our Thanksgiving dinner. Every year. In my mind, Pillsbury Crescents® are as big a part of Thanksgiving as the turkey, mashed potatoes, and dressing.
And even though I love to bake from scratch, I’ve now carried on the tradition with my kids. They bake up so buttery and flaky, they are hard to resist.
In addition to making plain crescent rolls, I also like to use them to make other things during the holiday season. They can be used as the base for so many things and make holiday entertaining a breeze.
I always like to remember to pick up some Pillsbury Crescents® when I am at Walmart. They come in so handy during the holiday season and it’s nice to have a tube or two in the refrigerator, or 5 or 6!
I love how beautiful stuffed braids are and when made with crescent roll dough they are really quite simple.
Along with Pillsbury Crescents® dough, all you need for this recipe is turkey (either leftover or deli turkey), cranberry sauce (homemade or canned), Brie cheese, and a little rosemary and grated Parmesan cheese for sprinkling on top.
Only a few minutes are needed for assembly and then 15-18 minutes in the oven to turn it golden brown.
I love how crescent roll dough makes it super easy to create a stunning stuffed bread that looks like it took hours to make. And the dough is so buttery and flaky, with warm melted Brie inside along with turkey and some cranberry sauce. It makes for a delicious sandwich or appetizer.
- 1 (8-ounce) Pillsbury Crescents®
- ½ pound leftover turkey, sliced or a half pound of deli turkey
- 1/3 cup cranberry sauce, either homemade or from a can
- 4 ounces Brie
- 1 teaspoon chopped fresh Rosemary
- 1 tablespoon grated Parmesan cheese
- 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.
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This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.