Recipe for Rhodes Turkey & Spinach Braid


8 Rhodes Texas Rolls, or 12 Rhodes 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


Combine rolls together and roll into a 12x18-inch rectangle. Cover with 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 350F 30-35 minutes.

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