Turkey, Cranberry, and Brie Crescent or Puff Pastry Braid

I love this recipe so much! I will in the future post a picture of it made in puff pastry. It is one of the MOST delicious way to use up leftover turkey and cranberry sauce besides my Lemon-Dill Chicken Biscuit Pot Pie (substituting the chicken with the turkey). Serve it as an appetizer for football night or a party, the guests will gobble it up. Also it's perfect for brunch or a light lunch with a little arugula or spring mix salad. You can assemble it ahead of time and bake it right before serving so the brie is nice an warm or easily serve it at room temperature. Either way it will get rave reviews!

INGREDIENTS TO MAKE TURKEY, CRANBERRY, AND BRIE CRESCENT OR PUFF PASTRY BRAID

• 1 (8 oz/226g) Pillsbury Crescents or 1 sheet (245g) puff pastry
• Turkey breast, thinly sliced or deli turkey breast slices
• Cranberry sauce
• Brie
• Fresh rosemary
• Parmigiano-Reggiano

HOW TO MAKE TURKEY, CRANBERRY, AND BRIE CRESCENT OR PUFF PASTRY BRAID

• If using crescent dough: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. 
• Unroll the crescent roll dough and place in the center of the parchment paper.
• Pinch the seams together to seal them and gently roll with a rolling pin to make it a 8 x 14-inch rectangle. 
• If using puff pastry: Thaw the dough according to the package instructions, then preheat the oven to 400°F (200°C) when it is thawed.
• Place the puff pastry dough in the middle of the parchment paper and roll with a rolling pin to make a slightly larger rectangle, about 8 x 14-inches.

• Lay the turkey slices in a 3-inch (7.6cm) width up the middle.
• Spread the cranberry sauce on top of the turkey.
• Place the Brie slices on top of the cranberry sauce.
• Cut 1-inch (2.5cm) wide diagonal slits on each side from almost all the way to the filling.
• Starting at the closest end, pull one strip over the other side and continue alternating sides all the way up.

• If using crescent dough: Sprinkle the top with chopped fresh rosemary and grated Parmigiano-Reggiano.
• Bake in a preheated 375°F (190°C) for 15-20 minutes until lightly golden.
• If using puff pastry: In a small bowl, whisk together 1 egg and 1 Tbsp water to make an egg wash.
• Brush it on top of the braided puff pastry.
• Sprinkle with chopped fresh rosemary and grated Parmigiano-Reggiano.
• Bake in a preheated 400°F (200°C) oven for 20-25 minutes until lightly golden.

Cool for 10 minutes before transferring the braid to a serving platter. Cut into desired serving sizes for an appetizer, brunch, or lunch.

VISIT MY WEBSITE FOR OTHER RECIPES TO USE LEFTOVER TURKEY:

• Lemon-Dill Chicken Biscuit Pot Pie
• Chicken Cordon Bleu Pasta Casserole
• Curry Chicken Salad
• Chicken Enchiladas with Creamy Green Chile Sauce
• Instant Pot Creamy Tuscan Chicken Pasta (add the cooked turkey at the end)
• Instant Pot Chicken Burrito Bowls (add the cooked turkey at the end)