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Cook'n with Betty Crocker 
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Ham and Swiss Crescent Braid |
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Serves: 8 Print this RecipeLorraine Maggio - Manlius, New York Bake-Off® Contest 39, 2000 Prize Winner Versatile, classic ingredients are wrapped in a flaky crust to create a fabulously filling dish for a special brunch, elegant lunch or family dinner. 3/4 pound cooked ham, chopped (2 1/4 cups) 1 cup frozen broccoli florets, thawed 1 cup (4 oz.) shredded Swiss cheese 1 (4 1/2-ounce) jar sliced mushrooms, drained 1/2 cup mayonnaise or salad dressing 1 tablespoon honey mustard 2 (8-ounce) cans refrigerated crescent rolls 1 egg white, beaten 2 tablespoons slivered almonds Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well. Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet, forming 15 x 12-inch rectangle. Press edges and perforations to seal. Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white; sprinkle with almonds. Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices. Nutrition Per Serving: Calories 440; Protein 18g; Carbohydrate 26g; Fat 29g; Sodium 1230mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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