Turkey Crescent Braid with Red Gold Tomatoes

I am excited to be joined again by Linda Wallace AKA The Red Gold Lady on Around the Kitchen Sink Radio  on Thursday December 5, 1012 at 11 pm est!

A few of the things we will chat about:

Tuttorosso Ultimate Daily Giveaway ends on Dec 22, enter HERE

Have you ever seen the BMO Harris Bank commercial on TV  showing how the company has progressed through time? If not see it HERE scroll down to commercials.

We will also talk about holidays and some quick and easy recipes to serve during the hustle and bustle of the holiday season.

I will also be giving a recap of the Cake Boss LIVE show I attended in Indianapolis at the Murat Theater/Old National Center

Here is a great recipe from Linda that you can throw together for a family get together or pitch in!

  • ¼ cup cream cheese with chives and onion
  • ¼ cup sour cream with roasted garlic
  • 1¾ cup (about ½ pound) cooked turkey breast strips
  • 1 cup (4 ounces) Italian bend cheese, shredded
  • 1 (14.5 ounce) can RED GOLD DICED TOMATOES with ROASTED GARLIC
  • & ONION, drained
  • 1 (8 ounce) can refrigerator crescent rolls
  • 1 egg, beaten
  • ½ cup sliced almonds
  1. Preheat oven to 350 F.
  2. Lightly grease cookie sheet.
  3. In a mixing bowl combine cream cheese and sour cream; mix until smooth.
  4. Add turkey, cheese and RED GOLD DICED TOMATOES with ROASTED GARLIC & ONION; mix well.
  5. Unroll dough into 2 long rectangles.
  6. Place on greased cookie sheet.
  7. Overlap long sides to form a 14x9 inch rectangle; pressing edges and perforations to seal.
  8. Spread turkey mixture in center of dough, 3 inches wide.
  9. With scissors, make cuts 1 inch apart on long sides of dough to within ½ inch of filling.
  10. Alternately cross strips over filling.
  11. Brush dough with egg and sprinkle with almonds.
  12. Bake for 28 to 30 minutes or until golden brown.
  13. Cool 5 minutes and then cut into crosswise slices.


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