Ham and Swiss Crescent Braid

This braided bread is packed with sandwich goodies, including ham, Swiss cheese, broccoli and mushrooms.

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Servings 8

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( 151 ) Ratings

151 Ratings

5 Stars

4 Stars 19%

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1 Stars

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Bake-Off® Contest 39, 2000

Lorraine Maggio

Manlius, New York

ingredients 9
Prep Time 15 min
Total Time 55 min

Ingredients

3/4: lb cooked ham, chopped (2 1/4 cups)

1: cup Green Giant® Select® frozen broccoli florets, thawed

1: cup shredded Swiss cheese (4 oz)

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1/2: cup mayonnaise or salad dressing

1: tablespoon honey mustard

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: egg white, beaten

2: tablespoons slivered almonds

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Directions

1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
2 If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal.
3 Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
4 Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.

EXPERT TIPS

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Expert Tips

If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, make as directed--except form into 16x14-inch rectangle.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 10g, 10% Trans Fat 3g 3% ),
Cholesterol: 45mg; 45%;
Sodium: 1260mg; 1260%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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avery678

report Posted Apr. 15, 2012 1:26 PM

I made this and it was very good. I'm going to make it again today as a matter a fact. I used asparagus instead of broccoli it was a good with this too. It looks impressive enough for company and its tastie

ConniePeterson

report Posted Oct. 23, 2010 12:29 PM

This recipe is a family fav. I have changed is up abit at times. I use Light Mayo, Lower calorie crescent rolls and used Dijon mustard instead of honey mustard. Added a little pepper and italian seasoning. Have used poppy seeds or sesame seeds in place of almond. I like the mushrooms, fresh mushrooms are better but I have to omit them sometimes because not all members of the family like them. Great to serve with soup.