Turkey, Cranberry, and Brie Crescent Braid
Turkey, Cranberry, and Brie Crescent Braid makes a wonderful holiday appetizer.
Servings 1 braid
- 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.