Beef N Cheese Braid Recipes

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BEEF 'N' BEAN BRAID



Beef 'n' Bean Braid image

From Hotchkiss Colorado, Val O'Connell makes a big impression when she brings this beautiful loaf to a potluck. The hearty filling makes each slice a satisfying treat.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
2 tablespoons butter, melted
1 tablespoon sugar
1/2 teaspoon salt
1 large egg
2 cups all-purpose flour
FILLING:
1 pound ground beef
1 medium onion, chopped
1 teaspoon garlic salt
1 can (16 ounces) kidney beans, rinsed and drained
2/3 cup water
2 tablespoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1-1/2 cups shredded cheddar cheese
1 large egg, lightly beaten

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt, egg and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain. Stir in the beans, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Punch dough down. Turn onto a lightly floured surface; roll into a 16x11-in. rectangle. Transfer to a greased 15x10-in. baking sheet. Spread beef mixture down center of dough; sprinkle with cheese. On each long side, cut 1-in.-wide strips about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, 30 minutes. , Brush egg over dough. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 393 calories, Fat 16g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 696mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 24g protein.

CHICKEN AND BROCCOLI BRAID



Chicken and Broccoli Braid image

Beautiful braided crescent roll with chicken and broccoli.

Provided by Kelly Grimes

Categories     Appetizers and Snacks     Pastries

Time 48m

Yield 6

Number Of Ingredients 12

2 cups diced, cooked chicken meat
1 cup fresh broccoli, chopped
½ cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
½ cup mayonnaise
2 teaspoons dried dill weed
¼ teaspoon salt
2 tablespoons slivered almonds
¼ cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees F).
  • In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  • Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of 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 chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  • Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Nutrition Facts : Calories 580 calories, Carbohydrate 36.3 g, Cholesterol 99.1 mg, Fat 36.3 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 755.5 mg, Sugar 2.7 g

BROCCOLI BEEF BRAIDS



Broccoli Beef Braids image

Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. -Penny Lapp, North Royalton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 loaves (4 servings each).

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
3 cups frozen chopped broccoli
1 cup shredded part-skim mozzarella cheese
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. , Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle., On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat., Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.

Nutrition Facts : Calories 396 calories, Fat 23g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 644mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 2g fiber), Protein 20g protein.

BRAIDED ITALIAN HERB BREAD



Braided Italian Herb Bread image

A beautifully braided bread with a delicious blend of basil, oregano, rosemary, and garlic powder that is sure to please!

Provided by Nerice Photography

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 14

4 ½ cups all-purpose flour, divided
3 tablespoons white sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons dried basil
1 ½ teaspoons salt
1 teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon dried rosemary
¾ cup milk
½ cup water
4 tablespoons butter
1 egg
1 tablespoon olive oil
1 teaspoon dried basil

Steps:

  • Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
  • Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
  • Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
  • Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 48.7 g, Cholesterol 32.3 mg, Fat 7.5 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 3.6 g, Sodium 398.5 mg, Sugar 4.9 g

CORNED BEEF BRAID



Corned Beef Braid image

Make and share this Corned Beef Braid recipe from Food.com.

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

12 rhodes dinner rolls or 8 rhodes texas rolls, thawed to room temperature
1 teaspoon Dijon mustard
8 ounces sliced deli corned beef
2 cups spinach, cooked
2 small potatoes, baked & sliced
salt & pepper
1 1/2 cups grated swiss cheese
1 egg, beaten
caraway seed

Steps:

  • Spray counter lightly with non-stick cooking spray. Combine dinner or Texas rolls and roll into a 12x16-inch rectangle. Cover with plastic wrap and let rest 20-25 minutes.
  • Remove wrap and spread mustard lengthwise in a 4-inch strip down center of dough. Top with corned beef, spinach and potatoes. Sprinkle potatoes with salt and pepper. Top with grated cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling.
  • Begin braid by folding top and bottom strips toward filling. Then braid strips alternately over filling. Finish by pulling last strip over and tucking under braid.
  • Lift braid with both hands and place on sprayed baking sheet. Brush with beaten egg and sprinkle with caraway seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375°F 20-25 minutes.

Nutrition Facts : Calories 308.1, Fat 14.1, SaturatedFat 6.1, Cholesterol 71.2, Sodium 585.6, Carbohydrate 28.5, Fiber 1.9, Sugar 2.7, Protein 16.6

CHEESE-STEAK CRESCENT BRAID



Cheese-Steak Crescent Braid image

Number Of Ingredients 8

4 portions frozen, thinly sliced sandwich beef steaks, cut crosswise into 1/2-inch strips
2 tablespoons margarine or butter
1/2 cup chopped onion
1 large green bell peppers, cut into strips (1 1/2 cups)
salt and pepper to taste
2 (8-ounce) cans refrigerated crescent rolls
1 cup shredded mozzarella cheese (4 oz.)
1 egg beaten, if desired

Steps:

  • Heat oven to 350°F. In large skillet over medium-high heat, cook and stir steak strips in margarine until no longer pink remove from skillet. Add onion and bell pepper cook until crisp-tender, about 5 minutes. Add cooked steak season with salt and pepper.Unroll 1 can dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch firmly press edges and perforations to seal. Press or roll out to form 13 x 7-inch rectangle. Spoon heaping cupful of meat mixture in 2-inch strip lengthwise down center of dough to within 1/4 inch of each end. Sprinkle 1/2 cup of the cheese over meat mixture. 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, alternating from side to side. Fold ends of braid under to seal.On second ungreased cookie sheet, repeat using remaining can of dough, meat mixture and cheese. Brush braids with beaten egg. Bake at 350°F. for 16 to 22 minutes or until golden brown. Cool slightly remove from cookie sheet. Cool 5 minutes before serving. Nutrition Per Serving: Calories 440 Protein 22g Carbohydrate 32g Fat 25g Sodium 960mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HAM AND EGG BREAKFAST BRAID RECIPE BY TASTY



Ham And Egg Breakfast Braid Recipe by Tasty image

Here's what you need: eggs, heavy cream, salt, pepper, onion powder, garlic powder, puff pastry, ham, cheddar cheese, egg

Provided by Tasty

Categories     Bakery Goods

Yield 6 braids

Number Of Ingredients 10

8 eggs
½ cup heavy cream
salt
pepper
½ teaspoon onion powder
½ teaspoon garlic powder
2 sheets puff pastry
6 slices ham
6 slices cheddar cheese
1 egg, beaten, for egg wash

Steps:

  • Preheat oven 375ºF (190ºC)
  • Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
  • Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
  • Flatten out the puff pastry and cut it into thirds, then cut in half.
  • Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
  • On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
  • Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
  • Place braids on a lightly oil sprayed baking sheet.
  • Bake 25-30 minutes or until pastry is risen and deep golden brown.
  • Enjoy!

Nutrition Facts : Calories 681 calories, Carbohydrate 38 grams, Fat 50 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram

CHEESE AND EGG BREAKFAST BRAID



Cheese and Egg Breakfast Braid image

I found a recipe in Cooking Light that looked great, but I knew I would want to make some changes (mainly, I wanted to make it veg). Here is the recipe as I intend to make it, posted for safekeeping. Feel free to offer suggestions! I'm also tempted to add more veggies...

Provided by smellyvegetarian

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 (13 7/8 ounce) can pizza dough (I'll make my own)
1 tablespoon olive oil
1/4 cup onion, chopped
1/4 cup mushroom, diced
4 eggs, beaten
3/4 cup reduced-fat cheddar cheese
1/4 cup green chili, chopped

Steps:

  • Preheat oven to 425°.
  • Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10-inch rectangle.
  • Heat oil in a large skillet over medium heat. Add onion and mushrooms; cook until tender. Stir in eggs and chiles; cook until set. Remove from heat.
  • 4. Sprinkle 1/2 c cheese lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle remaining cheddar over egg mixture.
  • 5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white if desired. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

CORNED BEEF & POTATO PIZZA



Corned Beef & Potato Pizza image

Number Of Ingredients 10

16 Rhodes Dinner Rolls , thawed and risen
11 ounces medium size yellow onions 2 onions, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
2 medium size red potatoes, thinly sliced
1/2 to 1 teaspoon salt
1 teaspoon ground black pepper
2 cups grated Swiss cheese
4 to 6 ounces fully cooked corned beef, cut in strips
2 tablespoons grated Parmesan cheese

Steps:

  • Combine rolls together and roll into a 15-inch circle. Place in a sprayed 14-inch pizza pan. Turn up edge and pinch to form a rim. Cover with sprayed plastic wrap and let rise while preparing toppings.In a large skillet, cook onions in olive oil over medium heat 4 to 6 minutes or until soft. Reduce heat to low. Sprinkle thyme over onions and add potatoes. Cover and cook 8 to 10 minutes or until potatoes are tender. Remove from heat and season with salt & pepper.Remove wrap from dough and pre-bake crust at 350°F 10-15 minutes. Remove from oven and sprinkle with 1/2 of the Swiss cheese. Top with potato mixture. Return to oven and bake 10-15 minutes. Remove from oven and top with corned beef, remaining Swiss cheese and Parmesan cheese. Bake an additional 5-10 minutes or until cheese is melted.

Nutrition Facts : Nutritional Facts Serves

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