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Artichoke Cheese Braids Recipe

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

Lenea Green
Added: Sunday, November 1, 2009


3/4 cup drained finely chopped artichoke hearts (from a 14 oz. can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 Tbsp. mayo
1 - 8 oz. can crescent rolls
1 - 2 oz. jar pimientos, drained and patted dry
1 egg, beaten
1 tsp. grated Parmesan cheese

1. Heat oven to 375. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayo.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11"x4.5" rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2" strip. Top evenly with pimiento.
4. On long sides of rectangle, make 15 cuts about 3/4" apart almost to edge of filling. For braiding, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side. Pinch to seal.
5. Bring ends of each braid together to form a ring - press ends to seal. Carefully brush tops of rings with egg and sprinkle with 1 tsp. Parmesan cheese.
6. Bake 13-18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula and slide onto serving plate. Cut into even slices; serve warm.




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