Brunch Braid
Pizza dough won’t know what hit it with these yummy leftovers. Classic holiday flavours are packed into this braided pizza bundle for a new meal idea. Have extra cranberry sauce nearby to serve with it. Or if you are feeling more classic, have some pizza or pasta sauce at the table—both will taste great!
Wine: With Brunch White Zinfandel
Ingredients
- One 675 g pkg pizza dough
- 1/2 cup (125 mL) cranberry sauce
- 1/2 tsp (2 mL) dried oregano
- 1 cup (250 mL) cooked mashed potatoes
- 1 1/2 cups (375 mL) cooked turkey, chopped
- 1 1/2 cups (375 mL) bread stuffing
- 3/4 cup (175 mL) shredded provolone cheese
- 2 tbsp (25 mL) chopped fresh Italian parsley
- 1 clove garlic, minced
- Salt and pepper
Preparation
Step 1
1. Roll pizza dough out on floured surface to form a 16 x 12-inch (40 x 30-cm) rectangle. Let dough rest in between rolling to stretch out. Place on a large baking sheet lined with parchment paper, and reshape.
2. Stir together cranberry sauce and oregano and spread over centre of rectangle leaving a 2-inch (5-cm) border at short ends and a 3-inch (8-cm) border at the long ends. Sprinkle with mashed potatoes.
3. Preheat oven to 400°F (200°C).
4. Combine turkey, stuffing, cheese, parsley and garlic. Season to taste with salt and pepper. Spread evenly overtop mashed potatoes.
5. Cut diagonal strips about 1 inch (2.5 cm) wide and 3 inches (8 cm) long into the long ends. Crisscross strips over filling to get a braided look. Brush dough with oil and bake for about 30 minutes or until golden and crisp.
6. Let stand 5 minutes before slicing.
Serves 6 to 8