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broccoli brunch braid

(4 ratings)
Joannebl avatar
Recipe by
Joanne Bellezza-Loughlin
@Joannebl
Bridgewater, NJ

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.

(4 ratings)
yield 8 -10
prep time 30 Min
cook time 35 Min

Ingredients For broccoli brunch braid

  • 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
    pillsbury crescent rolls (i used seemless)
  • 1
    egg white, beaten
  • 1/4 tsp
    caraway seeds

How To Make broccoli brunch braid

  • 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 ;-)
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