Turkey and Broccoli Braid
2 pkg. (8 oz. each) Pillsbury crescent rolls
2 cups cooked turkey
1 cup broccoli
½ cup small red bell pepper
1 clove fresh garlic
1 egg white
2 tbsp. slivered almonds
2 tsp. Dill mix
4 oz. block cheddar cheese
½ cup mayonnaise
½ tsp. salt
Preheat oven to 375. Chop turkey and broccoli using Food Chopper; place in Classic 2-Qt. Batter Bowl. Chop bell pepper using 5" Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press. Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper.
Unroll 1 pkg. of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Baking Stone. Repeat with remaining package of dough. Using Baker’s Roller, roll dough to seal perforations. On longest sides of stone, cut dough into strips 1-1/2" apart, 3" deep using 3" Paring Knife. (There will be 6" in the center for the filling.) Spread filling evenly over middle of dough.
To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid. Brush egg white over dough using Silicone Basting Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice ‘N Serve. Yield: 10 Servings
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