River Forest Community Association
Contact us.
  • Home
  • Directory
    • Officers & Directors
    • By-Laws
    • General Information
    • Clubhouse Guidelines
    • RIFCA Map
  • Calendars
    • Community Calendar
    • Rental Calendar
  • Newsletters
  • Join
  • Contact
  • Wellness
  • History
  • Minutes
    • Board Jan 2, 2017
    • Board Jan 16, 2017
    • Annual 2017
    • Special Feb 2017
    • Board Feb 2017
    • General Mar 2017
    • Board Mar 2017
    • Board Apr 2017
    • Board May 2017
    • Board October 2017
    • Board November 2017
    • Board December 2017
    • Board January 2018
    • Annual Jan 20, 2018
    • Board February 2018
    • Board March 2018
    • Board April 2018
    • Board - Regular - May 2018
    • Board - Special - May 2018
    • Board - November 2018
    • Board - December 2018
    • Board - Special 12/14/18
    • Board - January 2019
    • Annual Meeting January 2019
    • Board - February 2019
    • Board - March 2019
    • Board - April 2019
    • Board - May 2019
    • Board - October 2019
    • Board - November 2019
    • Board - December 2019
    • Board - January 2020
    • Annual - January 2020
    • Board - February 2020
  • Sponsors
  • Activities

Turkey, Cranberry, and Brie Crescent Braid

Prep Time: 5 mins               Cook Time: 15 mins                 Total Time: 20 mins
Picture
Ingredients:​
  • 1 (8-ounce) Pillsbury Crescents®
  • ½ pound leftover turkey, sliced or a half pound of deli turkey
  • ⅓ cup cranberry sauce (either homemade or from a can)
  • 4 ounces Brie
  • 1 teaspoon chopped fresh Rosemary
  • 1 tablespoon grated Parmesan cheese

Directions:
  1. Lightly grease a baking sheet or line it with parchment paper and preheat the oven to 375 degrees.
  2. Unroll crescent roll dough and place on baking sheet. Press on the perforations and edges to seal them.
  3. Arrange turkey slices down the center. Spread cranberry sauce on top. (You only want the filling to take up about 3 inches in width so you have enough dough on the sides to pull over and cover it.)
  4. Cut cheese into cubes and scatter evenly on top of cranberry sauce.
  5. Cut slits about 1 ½ inches apart on a diagonal going almost all the way to the filling.
  6. Starting at one end pull one strip over to the other side and alternate going all the way down. On the ends, pull the dough up to seal the filling.
  7. Sprinkle rosemary and Parmesan cheese on top.
  8. Place in oven and bake for 15-18 minutes.

Picture
Powered by Create your own unique website with customizable templates.