Best Broccoli Brunch Braid Recipes

BROCCOLI BRUNCH BRAID

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Brown the sausage in a skillet breaking it up with a wooden spoon. Remove and then saute the mushrooms (you may have to add a little oil to the pan.) Set aside to cool.
• 3. Cook the broccoli per directions on package. Drain and set aside.
• 4. In a large bowl, beat the egg then whisk in the flour and baking powder. Stir in the cheeses, mushrooms, broccoli and sausage. Season with the parsley.
• 5. Roll out crescent rolls to form a 14 x 10 inch rectangle. (If using regular crescent rolls, press perforations and edges to seal.
• 6. Place dough on an ungreased cookie sheet.
• 7. Spoon the sausage mixture down the center of the rectangle in a 3 1/2 inch strip. Cut the sides of the dough in 1 inch strips up to the sausage mixture. Fold strips up and over the sausage mixture at an angle to give it a braided effect. Brush with the beaten egg white and sprinkle with the caraway seeds.
• 8. Bake for 30-35 minutes. Cool 5 minutes then cut into slices. (Be sure your guests see it before you cut it...they will be very impressed ;-)

BROCCOLI BRUNCH BRAID

Steps:

• In medium skillet, brown sausage. Drain well set aside. Cook broccoli as directed on package. Drain set aside.Heat oven to 325°F. In large bowl, combine 1 beaten egg, flour and baking powder beat well. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli. Unroll dough into 2 long rectangles. Place on large ungreased cookie sheet with long sides overlapping 1/2-inch firmly press edges and perforations to seal. Press or roll out to form 14 x 10-inch rectangle. Spoon sausage mixture in 3 1/2-inch strip lengthwise down center of dough 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, alternating from side to side with edges of strips slightly overlapping. Brush with beaten egg white sprinkle with caraway seed.Bake at 325° F. for 25 to 35 minutes or until deep golden brown. Cool 5 minutes remove from cookie sheet. Cut into slices. Nutrition Per Serving: Calories 260 Protein 12g Carbohydrate 15g Fat 16g Sodium 660mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.