1
cup frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/4
cup coarsely chopped drained roasted red bell peppers (from a jar)
1
egg, beaten
1
teaspoon sesame seed
Sprigs fresh rosemary, if desired
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Steps
1
Heat oven to 375°F.
2
In small bowl, mix cream cheese spread and cheese. Unroll dough and separate into 2 long rectangles. Place and pinch 2 short ends of rectangles together; pat or press into 22x4 1/2-inch rectangle. (If using crescent rolls, press perforations to seal.)
3
Spread cream cheese mixture lengthwise down center 1 1/2 inches of rectangle. Top with crumbled bacon, broccoli and roasted peppers.
4
With kitchen scissors or sharp knife, make 30 cuts about 3/4 inch apart on long sides of rectangle to about 1/4 inch of filling. Alternately cross strips over filling. Press ends together to seal. Coil braid into spiral shape (see photo). Gently slide ungreased cookie sheet under spiral, and move to center of cookie sheet. Carefully brush dough with beaten egg; sprinkle with sesame seed.
5
Bake 11 to 13 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen from cookie sheet; slide onto serving platter. Cut into thin slices. Garnish platter with rosemary. Serve warm.
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To make ahead, prepare, cover with plastic wrap and refrigerate up to 2 hours before baking.
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