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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Ham and Swiss Crescent Braid Recipe

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This recipe for Ham and Swiss Crescent Braid is from The Roosevelt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. cooked ham, chopped (2 1/4 c.)
1 c. frozen broccoli florets, thawed
1 c. shredded Swiss cheese
1 (4.5 oz.) jar sliced mushrooms, drained
1/2 c. mayonnaise or Miracle Whip
1 Tbsp. honey mustard
2 (8 oz.) cans crescent rolls
salt, pepper, onion powder, garlic powder
1 egg white
1/2 c. slivered almonds
Directions:
Directions:
Spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise, mustard and seasonings; mix well. Unroll both cans of dough. Place dough with long sides together on cookie sheet, forming 15x12 rectangle. Press edges and perforations to seal. Spoon and spread ham mixture in 6 in. strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 in. apart on long sides of dough to within 1/2 in. of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white; sprinkle with almonds. Bake at 375º for 28-33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.

 

 

 

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