Broccoli Brunch Braid

Joanne Bellezza-Loughlin Recipe

By Joanne Bellezza-Loughlin Joannebl

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.


Recipe Rating:
 4 Ratings
Serves:
8-10
Prep Time:
Cook Time:

Ingredients

1/2` lb
sweet italian sausage (bulk)
2 c
frozen broccoli cuts
1
egg, beaten
1 Tbsp
flour
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

Directions

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 ;-)