Broccoli Brunch Braid

Joanne Bellezza-Loughlin


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.

★★★★★ 4 votes
30 Min
35 Min


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1/2` lb
sweet italian sausage (bulk)
2 c
frozen broccoli cuts
egg, beaten
1 Tbsp
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
container sliced mushrooms
1 can(s)
pillsbury crescent rolls (i used seemless)
egg white, beaten
1/4 tsp
caraway seeds

How to Make Broccoli Brunch Braid


  • 1Preheat oven to 325 degrees.
  • 2Brown 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.
  • 3Cook the broccoli per directions on package. Drain and set aside.
  • 4In 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.
  • 5Roll out crescent rolls to form a 14 x 10 inch rectangle. (If using regular crescent rolls, press perforations and edges to seal.
  • 6Place dough on an ungreased cookie sheet.
  • 7Spoon 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.
  • 8Bake 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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