Broccoli Brunch Braid
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|1/2` lb||sweet italian sausage (bulk)|
|2 c||frozen broccoli cuts|
|1/4 tsp||baking powder|
|1/2 c||ricotta cheese (i used part-skim)|
|1 c||shredded cheddar|
|2-3 Tbsp||grated parmesan or romano cheese|
|1/2 Tbsp||dried parsley flakes|
|1/2||container sliced mushrooms|
|1 can(s)||pillsbury crescent rolls (i used seemless)|
|1||egg white, beaten|
|1/4 tsp||caraway seeds|
Bridgewater, NJ (pop. 114,861)
Member Since Feb 2011
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.
Preheat oven to 325 degrees.
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.
Cook the broccoli per directions on package. Drain and set aside.
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.
Roll out crescent rolls to form a 14 x 10 inch rectangle. (If using regular crescent rolls, press perforations and edges to seal.
Place dough on an ungreased cookie sheet.
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.
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 ;-)