Barbecue Turkey Twist Recipe
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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 375F. 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


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