Mexican Braid

• 1 pound Ground Turkey
• 1 can (10 Oz. Can) Rotel
• 1 whole Onion, Chopped
• 1 cup Frozen Corn, Thawed
• 2 loaves Rhodes White Bread, Thawed According To Package Instructions
• 8 ounces, weight Shredded Pepper Jack Cheese

1. Brown turkey with Rotel and onion in a nonstick skillet.
2. Add corn and cook until heated through.
3. Roll out each loaf of dough (about 1/4 inch thick) onto a cookie sheet that has been foiled and greased.
4. Cut diagonal slits on each side of the dough about 1 inch apart and 3 inches deep.
5. Place 1/2 of meat mixture in the center of each rolled out loaf.
6. Top each loaf with 4 oz.
7. of shredded cheese.
8. Fold in short sides of dough, pinching to seal.
9. Fold cut dough flaps over the top of the meat mixture, alternating sides, to create a braided pattern.
10. Pinch edges to seal.
11. Bake at 350 degrees for 25-30 minutes, or until browned.
12. Makes 2 loaves, serving 16.
13. Note: This recipe could be easily halved and freezes well.
14. Nutrition: 249 cal, 9g fat, 3g sat fat, 0g trans fat, 37mg cholesterol, 483mg sodium, 27g carbs, 2g fiber, 3g sugars, 14g protein, 0% vit.
15. A, 2% vit.
16. C, 1% calcium, 2% iron.

ground turkey, onion, frozen corn, loaves rhodes, pepper

Taken from tastykitchen.com/recipes/main-courses/mexican-braid/ (may not work)