Mexican Braid

Enjoy this recipe from 101 Cozy Casseroles.

Submitted by: Kristin Stone from Davis, CA

1 lb. ground turkey
10-oz. can diced tomatoes with green chiles, drained
1 onion, chopped
1 c. corn
2 loaves frozen bread dough, thawed
8-oz. pkg. shredded Pepper Jack cheese

Brown turkey with tomatoes and onion in a skillet over medium heat; drain. Add corn; cook until heated through. Roll out each loaf of dough to 1/4-inch thickness. Transfer to baking sheets that have been lined with lightly greased aluminum foil. Cut diagonal slits along each side of the dough, about one inch apart and 3 inches deep. Place half of turkey mixture in the center of each piece of dough. Top each with half of cheese. Fold in short sides of dough, pinching to seal. Fold dough flaps over the turkey mixture, alternating sides and creating a braided pattern. Pinch edges to seal. Bake at 350 degrees for 25 to 30 minutes, until golden. Serves 16.

Brown turkey with tomatoes and onion in a skillet over medium heat; drain. Add corn; cook until heated through. Roll out each loaf of dough to 1/4-inch thickness. Transfer to baking sheets that have been lined with lightly greased aluminum foil. Cut diagonal slits along each side of the dough, about one inch apart and 3 inches deep. Place half of turkey mixture in the center of each piece of dough. Top each with half of cheese. Fold in short sides of dough, pinching to seal. Fold dough flaps over the turkey mixture, alternating sides and creating a braided pattern. Pinch edges to seal. Bake at 350 degrees for 25 to 30 minutes, until golden. Serves 16.