Turkey Swiss Sauerkraut Braid

One of my favorite recipes is Garlic Artichoke Braid.  Here is another take on the same idea.  This time using German ingredients.

Turkey Swiss Sauerkraut Braid

Serves 4

Flour (for sprinkling)
1 loaf Bridgford Frozen Bread Dough, thawed
½ cup mayonnaise
1 Tbs ketchup
1 Tbs relish
2 cups grilled turkey meat, shredded
¼ lb Swiss cheese, thinly sliced
1 cup sauerkraut
1 egg, lightly beaten
1 tsp caraway seeds
½ tsp coarse salt

Preheat oven to 375˚.

Line a baking sheet with parchment paper; set aside. On a lightly floured surface, roll thawed dough into a 10×12-inch rectangle.

Meanwhile, in a bowl stir together the mayonnaise, ketchup, relish and spread it all over the dough. Top with turkey, cheese, and sauerkraut.

From 12-inch side, tightly roll dough in jelly-roll fashion. Seal seams. Place log of dough, seam side down on baking sheet.

Join ends together to form one large ring. With kitchen scissors or sharp knife, cut dough from outside of ring to within 1-inch of inside ring, making cuts every 1-inch. Turn each section on its side so filling shows.

Brush the dough with egg and sprinkle with caraway seeds and salt. Let dough rise until puffy (30-60 minutes). Bake in a preheated oven for 25-30 minutes. Serve warm or cool on wire rack.


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