Left Over Turkey

Does anyone have any left overs????? LOL If you don't then you didn't do Thanksgiving like most families did. I found this great recipe to use your left over turkey and wanted to share it with you.

Roasted Garlic-Turkey Crescent Braid


INGREDIENTS
1/4 cup reduced-fat roasted garlic cream cheese (from 8-oz container)
1/4 cup chive-and-onion sour cream potato topper (from 12-oz container)
1 2/3 cups (about 1/2 lb) cooked turkey breast strips (1x1/4x1/8-inch)
2/3 cup shredded Italian cheese blend (2 1/2 oz)
1/3 cup julienne-cut oil-packed sun-dried tomatoes, drained and 1 tablespoon oil reserved
1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 to 2 tablespoons beaten egg
2 to 3 tablespoons pine nuts


DIRECTIONS
1. Heat oven to 350°F. Lightly grease cookie sheet. In medium bowl, mix cream cheese and sour cream until smooth. Add turkey, cheese, tomatoes and mushrooms; mix well.
2. If using crescent rolls: Unroll dough into 2 long rectangles. Place on cookie sheet. Overlap long sides to form 14x9-inch rectangle. Firmly press edges and perforations to seal. If using dough sheet: Unroll dough. Place on cookie sheet. Press to form 14x9-inch rectangle.
3. Spread turkey mixture in 3-inch lengthwise strip down center of dough. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling.
4. In small bowl, stir egg and reserved 1 tablespoon tomato oil until well mixed. Brush over dough; sprinkle with pine nuts.
5. Bake 28 to 35 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.

Prep Time: 15 Min
Total Time: 55 Min
Makes: 6 servings

YUM! I'm hungry again...like I need it....Enjoy!

O...BTW... this recipe calls for Pillsbury® Crescent Rolls so go to their site and get other great recipes and coupons too.