Cheesy Ham & Broccoli Crescent Braid
I used some of my leftover ham in this easy and delicious recipe from MelsKitchenCafe.com. Perhaps you served ham at your Thanksgiving meal and have leftovers to use too or you could probably substitute turkey in this and it would still be good!
Cheesy Ham and Broccoli Crescent Braid
- 1 1/2 cups cooked ham, chopped
- 1 cup fresh broccoli florets, cut into bite-size pieces
- 1 tablespoon dried parsley
- 2 tablespoons Dijon mustard (I actually just used regular mustard and it was still good)
- 2 cups shredded Swiss cheese
- 1 (8 ounce) can refrigerated crescent roll dough (or the Pillsbury Crescent Recipe Creations, Rhodes Bread Dough, or homemade dough)
Preheat oven to 350 degrees.
In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. You may want to use your hands to get it all mixed up well enough.
Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough).
Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread the filling along the center strip. Fold & stretch the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.
Check out this similar recipe for Ham & Cheese Twist here and how Monica made it as a freezer meal!