Christmas Morning Braid

Serves: 8
Total Calories: 342


8 Rhodes Texas Rolls , thawed and risen
2 tablespoons butter
1/2 cup , chopped green onion
1/2 cup chopped red bell pepper or green bell pepper
6 eggs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon dried basil
1 cup cubed ham
1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 cup grated Swiss cheese
1 teaspoon lemon juice
1 egg, beaten
sesame seeds


In a large skillet over medium heat, melt butter. Add onions and pepper. Stir and cook until vegetables are tender. Beat together eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables and scramble until eggs are thickened, but still moist. Remove from heat and set aside. In medium bowl, toss together broccoli, cheese and lemon juice. Set aside.

Spray board or counter. Roll dough into a 12 x 18-inch rectangle. Using a clean ruler, mark dough into 2-inch strips horizontally. Spoon egg mixture down center of braid and top with broccoli mixture. Make cuts on sides from filling to dough edges. Braid dough over filling. Support braid with both hands and place on large sprayed baking sheet. Brush with egg and sprinkle with seeds. Bake at 350°F for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

Nutritional Facts:

Serves: 8
Total Calories: 342
Calories from Fat: 126

This Christmas Morning Braid recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.

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