Bake-Off® Contest 33, 1988
Blackfoot, Idaho

Broccoli Brunch Braid

Broccoli is just one of the savory ingredients bundled inside this breaded braid, making it a delicious choice for brunch-time guests.

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  • prep time 25 min
  • total time 60 min
  • ingredients 11
  • servings 8
 

Ingredients

1/2
lb bulk pork sausage
2
cups Green Giant™ Steamers™ frozen broccoli cuts
1
egg, beaten
1
tablespoon all-purpose flour
1/4
teaspoon baking powder
1/2
cup ricotta cheese
1
cup shredded Cheddar cheese (4 oz)
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
egg white, beaten
1/4
teaspoon caraway seed

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LOCATION

Steps

  • 1 In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain; set aside. Cook broccoli as directed on package. Drain; set aside.
  • 2 Heat oven to 325°F. In large bowl, mix 1 beaten egg, flour and baking powder; beat well with spoon. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli.
  • 3 If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch; firmly press perforations and edges to seal. Press or roll to form 14x10-inch rectangle. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch. Press or roll to form 14x10-inch rectangle.
  • 4 Spoon sausage mixture in 3 1/2-inch-wide strip lengthwise down center of rectangle to within 1/4 inch of each end. Form sausage mixture into mounded shape. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling with edges of strips slightly overlapping, alternating from side to side. Brush with beaten egg white; sprinkle with caraway seed.
  • 5 Bake 25 to 35 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Cut into slices.
  • 1 In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain; set aside. Cook broccoli as directed on package. Drain; set aside.
  • 2 Heat oven to 325°F. In large bowl, mix 1 beaten egg, flour and baking powder; beat well with spoon. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli.
  • 3 If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch; firmly press perforations and edges to seal. Press or roll to form 14x10-inch rectangle. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch. Press or roll to form 14x10-inch rectangle.
  • 4 Spoon sausage mixture in 3 1/2-inch-wide strip lengthwise down center of rectangle to within 1/4 inch of each end. Form sausage mixture into mounded shape. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling with edges of strips slightly overlapping, alternating from side to side. Brush with beaten egg white; sprinkle with caraway seed.
  • 5 Bake 25 to 35 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Cut into slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
55mg
55%;
Sodium
520mg
520%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.