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Cheesy Mushroom Braid Recipe

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This recipe for Cheesy Mushroom Braid, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bory
Added: Saturday, October 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans of crescent rolls
1 8 oz. package of cream cheese, softened
1/2 c. shredded cheddar or colby-jack cheese
1 small can of mushrooms, drained and chopped
2-3 tbsp. of bacon bits
1/2 c. mayonnaise
1 egg white

Directions:
Directions:
Preheat oven to 375º.  Spray a cookie sheet with Pam. Unroll both cans of dough.  Place the dough with long sides meeting in the middle.  Press the perforations and edges of dough to seal together.
Mix cream cheese, mushrooms, bacon bits & mayo 'til well blended.  Spoon and spread the mixture in a 4"-5" strip down the length of the dough.  Sprinkle with the cheese. Along the sides of the dough, use a knife to make cuts in the dough about 1 1/2" apart to within about 1/2" of the filling.  Then pull each strip, twist & cross over the filling, tuck it in on the other side and alternate with other side. Press to seal all the edges.
Brush the dough with the egg white.  Bake at 375º for about 30 min or till golden brown.  Best served warm.

Personal Notes:
Personal Notes:
This recipe is really versatile and easy.  You can start with the basic crescent dough base and fill with pretty much anything you want (examples: pizza fillings; taco meat and cheese; philly steak fixins--like a big hot-pocket. Pie filling and cream cheese; cinnamon, brown sugar, pecans--like a danish.  The possiblities are endless.

 

 

 

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