Barbecue Turkey Twist
Source of Recipe
Pampered Chef
List of Ingredients
1/4 cup ketchup
1 tablespoon Pantry Barbecue Seasoning Mix
1 teaspoon white vinegar
1 garlic clove, pressed
4 oz thinly sliced deli turkey breast, chop (about 1 cup)
1/4 cup pitted ripe olives, drained and chop
3/4 cup (3 oz) shredded sharp cheddar cheese, divided
1/2 cup diced green bell pepper
2 T. flour
2 pkgs (11 oz each) refrigerated French bread dough
1 egg white, lightly beaten
Recipe
Preheat oven to 375F. In Classic Batter Bowl, combine ketchup, seasoning mix, vinegar and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R). Chop turkey and olives using Food Chopper. Grate cheese using Deluxe Cheese Grater. Dice bell pepper using Chef's Knife. Add turkey, olives, 1/2 cup of the cheese, bell pepper and flour to batter bowl; mix well.
Place bread dough, seam sides up, on smooth side of Large Grooved Cutting Board. Using 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 using Flour/Sugar Shaker. Using Baker's Roller(TM), roll dough crosswise to a 4" 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 Rectangle Stone. Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of bak-stone & leaving two 1 1/2" openings in center of twist. Lightly brush egg white over dough using Pastry Brush. Using Serrated Bread Knife, cut a 3" 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 Stackable Cooling Rack; let stand 10 minutes. Cut into slices. Serve warm. Yield: 16 appetizer servings or 24 sample servings
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