Brunch Braid
Source of Recipe
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List of Ingredients
Serving Size: 8
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup red pepper, chopped
1/2 cup yellow squash, cubed
1 cup broccoli florets, small
1 garlic clove, minced
1 pkg 4 oz. of cream cheese, cubed
2 green onions with tops, chopped
2 tbs fresh parsley, minced
1 tube crescent rolls, refrigerated
1 egg, lightly beaten
In a skillet over medium heat, cook onion, green pepper, squash, broccoli and garlic until vegetables are just slightly tender. Add cream cheese, green onion, and parsley. Cook and stir over low heat until cheese is melted; set aside.
Unroll crescent dough and press perforations together. Roll into a 12-inch by 10-inch rectangle. Spoon mixture down the middle of the dough - about 3 inches from the sides and 1 inch from the ends. On each long side, cut 3/4 inch wide strips toward center. Starting at one end, fold alternating strips at an angle, forming a braid down the length of the mixture in the middle.
BRUSH dough with beaten egg. Bake for 20 to 25 minutes on medium hook. Once dough begins to bake and rise, raise to higher hook, top with coals and continue baking until golden brown.
Oven Directions: Place braid on cookie sheet sprayed with oil, bake at 350 for approximately 30 minutes (or until golden brown).
Per serving (excluding unknown items): 20 Calories; 1g Fat (30% calories from fat); 1g Protein; 2g Carbohydrate; 27mg Cholesterol; 14mg Sodium
Recipe
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