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Broccoli Brunch Braid

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Broccoli Brunch Braid
  • 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
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

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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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