• In a small pan over medium high heat, sauté 1 tbsp garlic in 1 tbsp butter for 3-5 minutes, or until golden brown. Remove from heat, pour into a small bowl and allow to cool for 15 minutes.
• Once cooled, add cream cheese, butter, oregano, basil, sage, and rosemary to the bowl. Using a fork, cream all ingredients together until well blended, remove 3 tbsp, Set aside.
• In a small bowl, whisk together egg and water.
• Unfold both pastry rectangles. Lay the dough horizontally in front of you, over lapping one sheet of dough over the other by 1 inch (2.5 cm). The fold lines should match up. baste with a little egg wash in between the dough to help it stay in place.
• Spread the large portion of the butter cream cheese blend down the center, in between the center fold lines, leaving 1 1/2 inches (4 cm) on either end and about a 1/2 inch (1 cm) in from the fold lines, evenly.
• Layer slices of the turkey breast across the top of the cream cheese blend. Don’t let it over lap. Top the turkey with the asparagus.
• Drop the three remaining tbsp of the cream cheese blend on top of the asparagus in 6 even globs.
• Rotate the whole thing so it is lengthwise. Using kitchen shears; start 1 1/2 inches from the top of the sheet of dough, at a 45° angle, cut into the dough stopping 1 inch from the center fold. Continue this method, leaving 1 inch in between each cut all the way down the dough. Repeat on the other side.
• Starting from the top; fold the top over, then take the first flap of dough on the left and wrap it over the top at a slight angle downward. Repeat with the first flap on the right side.
• Continue this method, creating a braid over the top. When you get two or three flaps from the bottom, fold the bottom up, before completing the braid.
• Brush the egg wash over the whole thing. Wrap well in plastic wrap and foil wrap. freeze on a cookie sheet.

To cook:

• Bake from frozen by preheating the oven to 350°F.
• Remove all foil and plastic wrap. Rewrap with foil, creating a loose tent on top. Place on a cookie sheet.
• Bake 50 minutes, open top of foil and push it down around the sides. Bake an additional 10 minutes, or until golden on top and 165°F in the center. Slice and serve hot.