Apple Danish Braid

Apple Danish Braid
From The Pampered Chef

1 package refrigerated crescent roll

Dough:
2 tablespoon Flour
2 medium Apples
1/3 cup Sugar
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/8 teaspoon Cloves
2 teaspoon butter, melted

Glaze:
1/4 cup powdered sugar
1 tablespoon Milk

Preheat oven to 375. Unroll crescent roll dough and place in bottom of 9"x13" Baker. Lightly sprinkle with flour. Roll dough until perforations are sealed and dough is flat. Peel, core and slice apples. Cut in quarters. Combine sugar and spices in a 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 long side of dough surrounding apple mixture. To braid, fold strips from one side to the other. Fold ends over to seal. Melt butter in a saucepan; do not boil. Brush braid with melted butter. Bake 30 minutes. Cut and serve warm. Combine powdered sugar and milk for glaze. Stir until smooth. Pour over warm braid.