Broccoli Brunch Braid Recipes

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CELEBRATION BRAID



Celebration Braid image

During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. -Marcia Vermaire Fruitport, Michigan

Provided by Taste of Home

Time 55m

Yield 1 loaf. (32 servings)

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
2 large eggs
1/3 cup butter, softened
1/4 cup sugar
1 teaspoon salt
4-1/2 to 5 cups all-purpose flour
1 large egg yolk
1 tablespoon water

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 94mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BROCCOLI BRUNCH BRAID



Broccoli Brunch Braid image

I made this recipe this year for our Easter Brunch. Everyone loved it. I found the original recipe on the Pillsbury website but changed it up a bit. It's easy to make, delicious and makes a beautiful presentation.

Provided by Joanne Bellezza-Loughlin

Categories     Breakfast

Time 1h5m

Number Of Ingredients 13

1/2` lb sweet italian sausage (bulk)
2 c frozen broccoli cuts
1 egg, beaten
1 Tbsp flour
1/4 tsp baking powder
1/2 c ricotta cheese (i used part-skim)
1 c shredded cheddar
2-3 Tbsp grated parmesan or romano cheese
1/2 Tbsp dried parsley flakes
1/2 container sliced mushrooms
1 can(s) pillsbury crescent rolls (i used seemless)
1 egg white, beaten
1/4 tsp caraway seeds

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. Brown the sausage in a skillet breaking it up with a wooden spoon. Remove and then saute the mushrooms (you may have to add a little oil to the pan.) Set aside to cool.
  • 3. Cook the broccoli per directions on package. Drain and set aside.
  • 4. In a large bowl, beat the egg then whisk in the flour and baking powder. Stir in the cheeses, mushrooms, broccoli and sausage. Season with the parsley.
  • 5. Roll out crescent rolls to form a 14 x 10 inch rectangle. (If using regular crescent rolls, press perforations and edges to seal.
  • 6. Place dough on an ungreased cookie sheet.
  • 7. Spoon the sausage mixture down the center of the rectangle in a 3 1/2 inch strip. Cut the sides of the dough in 1 inch strips up to the sausage mixture. Fold strips up and over the sausage mixture at an angle to give it a braided effect. Brush with the beaten egg white and sprinkle with the caraway seeds.
  • 8. Bake for 30-35 minutes. Cool 5 minutes then cut into slices. (Be sure your guests see it before you cut it...they will be very impressed ;-)

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.

PAMPERED CHEF CHICKEN AND BROCCOLI BRAID



Pampered Chef Chicken and Broccoli Braid image

I have loved this recipe since I first saw a demonstration of making it and then had the pleasure of tasting it at a Pampered Chef party years ago.

Provided by Modaba

Categories     Brunch

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill
1/4 teaspoon salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Steps:

  • Directions:.
  • Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Nutrition Facts : Calories 293.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 58.7, Sodium 450.6, Carbohydrate 28.1, Fiber 2.2, Sugar 3.3, Protein 15.2

SAUSAGE BRUNCH BRAID



Sausage Brunch Braid image

I needed something stunning for a party, and this crescent braid did the trick. It's an edible centerpiece for a breakfast or appetizer buffet. -Amelia Meaux, Crowley, Louisiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 10

3/4 pound bulk pork sausage
1 small onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
3 ounces cream cheese, cubed
1 green onion, chopped
2 tablespoons minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls
1 large egg, lightly beaten

Steps:

  • Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 249 calories, Fat 18g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 449mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 7g protein.

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