Barbecue Turkey Twist
1/4 cup ketchup
1 tablespoon Pantry Barbecue Seasoning Mix
1 teaspoon white vinegar
1 garlic clove, pressed
4 ounces thinly sliced deli turkey breast, chopped (about 1 cup)
1/4 cup pitted ripe olives, drained and chopped
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
1/2 cup diced green bell pepper
2 tablespoons all-purpose flour
2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
Preheat oven to 375°F. Combine ketchup, seasoning mix, vinegar and garlic; mix
well. Chop turkey and olives. Grate cheese. Dice bell pepper. Add turkey, olives,
1/2 cup of the cheese, bell pepper and flour to bowl; mix well.
Place bread dough, seam sides up, on smooth side of cutting board.
Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting
halfway through to center of loaf; spread open flat. Lightly sprinkle
additional flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down the
center of each loaf.
Spoon half of the turkey mixture down center of each loaf. Gather up edges
over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X"
pattern on a baking pan. Crisscross ends of dough to form a large figure "8,"
keeping ends of dough 1 inch from edge of pan and leaving two 1
1/2-inch openings in center of twist. Lightly brush egg white over dough using
pastry brush. Cut a 3-inch slit in each of the top
sections of the twist to reveal filling.
Sprinkle remaining cheese over loaves. Bake 30-32 minutes or until deep golden
brown. Remove from oven to a rack; let stand 10 minutes. Cut
into slices. Serve warm.
Yield: 16 appetizer servings
Nutrients per serving: (Light): Calories 140, Total Fat 3.5 g, Saturated
Fat 2 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 6 g, Sodium 450 mg, Fiber
less than 1 g