Apple Braid

I'm sure everyone knows pampered chef!! This recipe comes from the 1995 spring/summer collection.

Preheat oven to 375 degrees.

Unroll crescent dough and place in bottom of 9x13 inch baker.

Lightly sprinkle with flour.

Roll dough until perforations are sealed and dough is flat.

Peel , core and slice apples.

Cut into quarters.

Combine sugar and spices in bowl.

Add apples and toss lightly.

Place apple mixture down center of dough , approximately 2-inches wide.

Cut 10 slits , about 3 / 4 inch wide on each side of dough surrounding apple mixture alternating dough strips from one side to the other.

Fold ends over to seal.

Melt butter in micro just until it liquefies.

Do not boil.

Brush with butter.

Bake 30 minutes.

Cut and serve warm.

Combine sugar and milk for glaze.

Stir until smooth.

Pour over warm braid.

refrigerated crescent dinner rolls, flour, apples, sugar, cinnamon, nutmeg, clove, butter, powdered sugar, milk