Crescent Rolls Broccoli Braid Recipe

Chicken and Broccoli Crescent Braid The Seasoned …

WebFeb 27, 2021 · Stir together the chicken filling. Unroll the crescent dough sheets. Place them with the long sides together on a large parchment …

1. Preheat oven to 375° F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, combine chicken, broccoli, bell pepper, green onion and cheese. Add mayonnaise and sour cream; stir gently. Taste and season with salt and pepper. Set aside.
3. Unroll both cans of dough so that you have 2 large rectangles. Place dough with long sides together on the baking sheet, forming a 15 x 12-inch rectangle. Press edges together to seal.
4. Spoon and spread chicken mixture lengthwise in a 6-inch-wide strip down the center of the dough. With a sharp knife or kitchen shears, make cuts 1 ½-inches apart on the long sides of the dough to within ½-inch of the filling.

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Broccoli Brunch Braid Recipe Pillsbury.com

WebOct 23, 2018 · Drain; set aside. 2. Heat oven to 325°F. In large bowl, mix 1 beaten egg, flour and baking powder; beat well with spoon. Stir in ricotta …

1. In 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain; set aside. Cook broccoli as directed on package. Drain; set aside.
2. Heat oven to 325°F. In large bowl, mix 1 beaten egg, flour and baking powder; beat well with spoon. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli.
3. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch; firmly press perforations and edges to seal. Press or roll to form 14x10-inch rectangle. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place on ungreased large cookie sheet, with long sides overlapping 1/2 inch. Press or roll to form 14x10-inch rectangle.
4. Spoon sausage mixture in 3 1/2-inch-wide strip lengthwise down center of rectangle 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 with edges of strips slightly overlapping, alternating from side to side. Brush with beaten egg white; sprinkle with caraway seed.

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