Bbq Chicken Or Pork Braid Recipes

BRAIDED PORK TENDERLOINS

Steps:

• Cut tenderloins in half lengthwise; cut each half into three strips to within 1-in. of one end. In a large resealable plastic bag, combine the mango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours., Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle with remaining jerk seasoning., Grill braids, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Discard toothpicks. Let stand for 5 minutes before slicing., Meanwhile, place the cream, remaining rum and mango in a food processor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.

BBQ CHICKEN OR PORK BRAID

Steps:

• Heat oven to 425°F; spray large cookie sheet and 10-inch nonstick skillet with cooking spray. Add apple and onion to skillet; cook over medium heat, stirring occasionally, until apple is tender and onion is translucent. Stir in brown sugar. Cook and stir an additional 2 minutes. Remove from heat.
• Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Place provolone cheese slices in 5-inch-wide strip down center of dough. Spoon barbecue sauce with shredded chicken over cheese. Layer apple-onion mixture over chicken. Arrange Cheddar cheese blend slices evenly over apple-onion mixture.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush beaten egg white over top.
• Bake at 425°F for 11 to 15 minutes or until crust is deep golden brown. Let stand 5 minutes before serving. Remove from cookie sheet; cut into crosswise slices.

CAJUN PORK BRAID

Steps:

• Preheat oven 350 degrees.
• In large skillet, brown pork and drain.
• Add onions, celery, green bell pepper, garlic, salt and pepper.
• Cook over low heat for 5 minutes.
• Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
• Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
• With floured rolling pin, roll dough into a 12"x10" rectangle.
• Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides.
• Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears.
• Brush beaten egg over dough strips.
• Fold ends of dough over filling.
• Lay dough strips alternately over filling, forming a roll resembling a braid.
• Brush exterior dough with remaining egg.
• Bake 350 degrees for 25 minutes or until golden brown.

HONEY BBQ BEEF CRESCENT BRAID

Steps:

• Preheat oven to 350 degrees F
• In a skillet, cook ground beef until no longer pink, drain.
• In a large bowl, toss together ground beef, BBQ sauce, and Cheddar cheese.
• On a medium baking sheet, unroll the crescent roll dough and spread both cans length wise to form a long rectangle.
• Press the seams together to form single layer
• Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides.
• Spread the ground beef mixture along the center strip. Fold the side strips over BBQ beef mixture, alternating strips from each side. Pinch or twist to seal.
• Top with egg wash. Sprinkle with additional cheese if desired.
• Bake 15-20 minutes, or until golden brown.