I made this recipe this year for our Easter Brunch. Everyone loved it. I found the original recipe on the Pillsbury website but changed it up a bit. It's easy to make, delicious and makes a beautiful presentation.
Provided by Joanne Bellezza-Loughlin
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
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 ;-)
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