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Italian Crescent Braid

Italian Crescent Braid
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The ingredients say "pizza", but the shape says fun! The kids can help with this one.

Prep Time:
25 Min
Total Time:
55 Min
Makes:
4 servings
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INGREDIENTS
1cup chopped cooked ham
1/3cup pepperoni slices
2plum (Roma) tomatoes, chopped
1cup shredded mozzarella cheese (4 oz)
1can (2 1/4 oz) sliced ripe olives, drained
1/3cup tomato pasta sauce
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1to 2 tablespoons grated Parmesan cheese
DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients except dough and Parmesan cheese.
2.If using crescent rolls: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle.
3.Spoon ham mixture in 3-inch-wide strip lengthwise down center of dough. With scissors or sharp knife, make cuts about 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Tuck ends under; press to seal. Sprinkle dough with Parmesan cheese.
4.Bake 23 to 30 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices to serve.
High Altitude (3500-6500 ft): Bake 20 to 25 minutes.
High Altitude (3500-6500 ft):

Bake 20 to 25 minutes.

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