Best Brunch Braid Recipes

SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.

APPLE CHICKEN SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet and cook and stir apple-chicken sausage, sweet potatoes, celery, red onion, red bell pepper, and garlic in the hot oil until vegetables are cooked through but not soft, about 15 minutes. Transfer to a large bowl and season with salt and black pepper. Stir grape halves into sausage mixture.
• Mix cream cheese, blue cheese, and rosemary in a bowl.
• Place sheets of puff pastry onto a large baking sheet. Use a rolling pin to flatten the puff pastry sheets and join them along a long edge into one large sheet. Starting with a long edge, use a sharp knife to cut strips into pastry about 1 1/2 inches apart and 3 inches deep. Repeat cutting strips into the opposite long edge, leaving a fringe of cut pastry strips on each opposite edge and an uncut wide strip of pastry in the middle.
• Spread filling evenly down the uncut center of the pastry sheet; drop spoonfuls of blue cheese mixture over the filling.
• Braid the pastry by lifting a left and right pastry strip, crossing the two strips over the filling, and twisting one time to join. Repeat braiding the pastry all down the roll, crossing opposite pairs of strips over the filling and twisting one time. Sprinkle the pastry with sliced almonds.
• Bake in the preheated oven until the filling is hot and the pastry is golden brown, about 30 minutes.

SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 350°.
• In a skillet cook, sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender, drain.
• Add cream cheese, green onions and parsley.
• Cook and stir over low heat until cheese is melted, set aside.
• Unroll crescent dough on a greased baking sheet, press perforations together.
• Roll in to an 12x10 rectangle.
• Spoon mixture within 3 inches of sides and 1 inch of ends.
• On each long side cut 3/4 in wide strips.
• Starting on one end, fold alternating strips at an angle, forming a braid.
• Brush dough with egg and bake for 20-25 minutes or until golden brown.

EGGS BENEDICT BRUNCH BRAID

Steps:

• Preheat oven to 375°. In a blender, combine the first 5 ingredients. Cover and process on high. While processing, gradually add melted butter in a steady stream until combined. Set aside., For braid, in a large skillet, melt butter over medium-high heat. Whisk 5 eggs, salt and pepper; add to skillet. Cook and stir until barely set; stir in sauce., On a lightly greased baking sheet, roll out pastry into a 12x10-in. rectangle. Layer Canadian bacon and the egg mixture down the center of rectangle; sprinkle with 1 tablespoon chives., On each long side, cut 1/2-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk remaining egg and water; brush over braid. , Bake until golden brown and eggs are completely set, 20-25 minutes. Let stand for 5 minutes before cutting. Sprinkle with remaining chives.

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 ;-)

SAUSAGE BRUNCH BRAID

Steps:

• 1. Over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and veggies arre tender; drain. Add cream cheese, green onion and parsley. Cook over low heat until cheese is melted, set aside. Unroll crescent roll dough on a greased baking sheet; press perforations together. Roll into a 12 x 10 rectangle. Spoon sausage mixture to within 3 inches of each long side. Cut 3/4 " wide strips 3" into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush with egg. Bake at 350 for 20-25 minutes.

SCRAMBLED EGG & HAM BRUNCH BRAID

Steps:

• 1. Unroll each tube of crescent dough(do not separate triagles). Place side by side on a greased baking sheet with long sides touching: seal seams and perforations. Arrange ham lengthwise down the center third of rectangle.
• 2. In a mixing bowl, beat cream cheese and milk. Separate one egg: set egg white aside. Add the egg yolk, remaining eggs, salt and pepper to cream cheese mixture; mix well. Add red pepper and onion.
• 3. In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat just until set. Remove from the heat. Spoon scrambled eggs over ham. Sprinkle with cheese.
• 4. On each long side of dough, cut 1 inch wide strips to the center to within 1/2 inch of filling. Starting at one end, pick up a piece from each side and twist together and lay over the center. Continue the length of the dough. Pinch ends to seal and tuck under. Beat reserved egg white; brush over dough. Bake at 375 degrees for 25-28 minutes or until golden brown. Let sit for a few minutes before cutting.

BRUNCH BRAID

Steps:

• On med heat, brown sausage, add next 4 ingredients, drain.
• Add cream cheese, green onion and parsley.
• Cook and stir on low until cheese is melted.
• Set aside.
• Unroll dough on greased baking sheet, press to close seams.
• Roll into 12x10 rectangle.
• Spoon meat mixture to within 3 inches of long sides, and 1 inch of ends.
• On the long sides, cut 1 inch wide strips 3 inches into center.
• Starting at one end, braid the strips at an angle.
• Brush with egg.
• Bake at 350* for 25 minutes, or until golden.

HAM N EGGS BRUNCH BRAID

Steps:

• 1. Preheat oven to 375 degrees F. Chop bell pepper. Slice green onions. Place cream cheese and milk. Microwave on high 1 minute; whisk until smooth. Separate 1 egg; reserve egg white for later use. Whisk egg yolk, remaining seven eggs, salt and black pepper into cream cheese mixture until well blended. Add bell pepper and onions to egg mixture; mix well. 2. Melt butter in large saute pan over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat. 3. Unroll crescent dough; do not separate. Arrange dough on a rectangular stone with longest sides of rectangles across width of baking stone. Roll dough to seal seams. Starting on the longest sides of baking stone, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long, using a paring knife. Arrange ham evenly over center of dough. Using large scoop, scoop egg mixture over ham. Grate cheddar cheese over egg mixture using deluxe cheese grater. 4. Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges up at ends of braid. Lightly beat reserved egg white; brush over dough using a pastry brush. Bake 25 - 28 minutes or until deep golden brown. Serve.

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.