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Turkey and Spinach Braid

Turkey and Spinach Braid
Turkey and Spinach Braid
4.7 / 5  (3 votes, 0 reviews )

This is the perfect recipe for all of that leftover turkey. It's easy and delicious!


Prep Time: 15 min (not including thaw time)
Bake Time: 30-35 min
Servings: 6
Skills: Intermediate


Ingredients

  1. 8 Rhodes Texas Rolls, or 12 Rhodes Yeast Dinner Rolls, thawed
    2 1/2 cups cooked turkey, cubed
    10 ounces frozen chopped spinach, thawed and drained
    1/4 cup chopped red bell pepper
    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 peel
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 egg white, beaten
    sesame seeds

Instructions

Combine rolls and roll into a 12x18-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 30-35 minutes.

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