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Broccoli Brunch Braid

Name: Broccoli Brunch Braid
Prep time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 1/2 lb bulk pork sausage; 2 cups 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) sliced mushrooms, drained; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 egg white, beaten; 1/4 teaspoon caraway seed

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Prep 25 min
Total 60 min
Ingredients 11
Servings 8

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

By Pillsbury Kitchens

Updated Oct 23, 2018

Bake-Off® Contest 33, 1988

Diane Tucker
Blackfoot, Idaho

Ingredients

1/2 lb bulk pork sausage
2 cups 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) sliced mushrooms, drained
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 egg white, beaten
1/4 teaspoon caraway seed

Make With

Pillsbury Crescents

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.

Nutrition Information

260 Calories, 16g Total Fat, 12g Protein, 15g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 7g; 36%

Trans Fat: 1 1/2g

Cholesterol: 55mg; 19%

Sodium: 520mg; 22%

Potassium: 160mg; 4%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 1g; 6%

Sugars: 3g

Protein: 12g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 10%; 10%

Calcium: 15%; 15%

Iron: 8%; 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;