Now that I am trying to clean out my fridge and freezer for the upcoming move, I decided it was time to use the leftover maple brown sugar ham that I had stowed away in the freezer. The need to get rid of existing food and keep meals simple led me to this recipe. I love recipes that take literally almost no time but are a bit more appetizing than hot dogs and grilled cheese (don’t misunderstand, we eat hot dogs and grilled cheese frequently around these parts, but I can only take so much of it, you know what I mean?).

This recipe was so easy and my kids were right in there with me mixing up the ingredients and helping me braid the crescent dough. If I were a pastry genius, I would have whipped up my own crescent dough, but hey, a woman has got her limits and homemade crescent dough is mine. The refrigerated crescent dough was my choice, but if the thought makes you cringe, feel free to use homemade roll/bread dough for the base. This recipe is versatile to use whatever your preference may be. The finished braid was extremely delicious with the smoky flavor of the ham, tang of the mustard, and creaminess of the swiss cheese. My kids ate it right up, broccoli and all, and I already have planned to make it again before we move. It was that good.

What To ServeDivine Breadsticks or Cheesy Garlic Bread
Steamed vegetable or this Fresh Green Bean Salad
Sliced avocado

Cheesy Ham and Broccoli Crescent Braid

Cheesy Ham and Broccoli Crescent Braid

Ingredients

  • 1 1/2 cups cooked ham, chopped
  • 1 cup fresh broccoli florets, cut into bite-size pieces
  • 1 tablespoon dried parsley
  • 2 tablespoons Dijon mustard
  • 2 cups shredded Swiss cheese
  • 1 (8 ounce) can refrigerated crescent roll dough (I used the Pillsbury Crescent Recipe Creations)

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)
  3. Unroll the crescent roll dough and arrange flat on a n 11X17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
  4. Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.
http://www.melskitchencafe.com/cheesy-ham-and-broccoli-crescent-braid/

Recipe Source: adapted from allrecipes.com

36 Responses to Cheesy Ham and Broccoli Crescent Braid

  1. Sophie says:

    What a lovely filled bread! i love the filling! Yummie all the way!!

  2. Rumela says:

    Hey those cheesy ham and broccoli crescent Braid look yummi, I love eating breakfast and always try new fast food recipes. I would love to try the cheesy ham for breakfast. that looks tasty. broccoli crescent is also a snacks food option and can make a satisfying breakfast. The Photos are amazing… I am already feeling hungry. thank you for shearing your post.

  3. Erica says:

    Wow, Wisconsin! Sound cold! We lived in Indiana right before we moved out to CA, and we really enjoyed out time in the Midwest. I’ll cross my fingers for you as you finish the big move!

  4. Patsyk says:

    Looks beautiful! I’m with you on using the refrigerated crescent dough… I haven’t mustered up the courage to attempt homemade!

  5. Melanie says:

    Yum! I make something almost identical to this, but I add a little bit of onion and lemon juice and then I form it into a ring. I like the idea of the braid though…thanks for the recipe!

  6. East Meets West says:

    This is one of my family’s favorite recipes. I use honey mustard instead of dijon and add in fresh sliced mushrooms as well. I use two packages of crescent rolls and make a ring on my pizza stone. Yours is a beautiful presentation, but the ring makes it a quick simple dinner.

  7. me says:

    When we moved a couple of months ago I freezed a bunch of meals (casseroles, lasagna)ahead of time for once the kitchen was packed up but we hadn’t left yet. We actually didn’t use them all but were able to call up the church and donate them to some less fortunate families at our church.
    elizabeth

  8. Ashlie says:

    I love that this is a ‘little to no time’ recipe for you. That category only has one recipe in it for my family-spaghetti. Not with bread, not with meat. Just noodles and canned sauce, with a can of fruit and a steamer package of veggies from the freezer-and that’s if they’re lucky.

  9. Bunny says:

    I LOVE Pillsbury Crescent Rolls, they’re flakeiness puts me over the edge! I have everything to make this too!

  10. Colleen says:

    This looks delicious – and beautiful!

  11. teresa says:

    Oooh, this is a great way to use up ham. I’m going to have to buy some so that I can use it up this way too!

  12. Erica says:

    A very creative way to use up ingredients! Much more creative than I probably would have been… :) So where are you moving to?

  13. My Sister's Kitchen says:

    I need some easy meals while we’re on vacation. This looks great! I’ll have to try it.

  14. leslie the licorice stick lady says:

    Thanks! This sounds do delicious!

  15. Kara@ Creations by Kara says:

    Oh man, this sounds so delicious! If my boys haven’t finished off the last of the ham, I think I might make it tonight. Yum!

  16. Leslie says:

    easy yummy and pretty!

  17. Melody says:

    There is no shame in using refrigerated dough in my opinion! Your dish looks like it took a lot of work and it looks delish!

  18. Carrie says:

    Wow, this looks amazing! You did a great job braiding the bread!

  19. Lynda says:

    This looks like a winner with the ham, swiss and brocoli…Yum!

  20. Kristi says:

    Mine came out looking really ugly (I blame the generic brand crescent dough and also that I didn’t measure any ingredients and think I must have doubled the innards), but tasting delicious! Thanks for a yummy recipes that even my picky daughter would eat!

  21. Melanie says:

    Kristi – hey, ugly is ok in my book as long as it still tastes good. Glad the taste was spot on! Thanks for letting me know.

  22. April says:

    I made this the other night for my fam, with a few substitutions because I am allergic to ham. I had a lot of leftover turkey so I mixed that with leftover stuffing, ranch dressing and the broccoli and made it as you suggested. I am a hero in the house thanks to you! Yours turned out much prettier than mine but the taste was great! Thanks!

  23. Melanie says:

    April – look at you! First improvising on the cookies with pecans and coconut and then using your turkey leftovers for this braid. Awesome!

  24. Kristi says:

    Melanie….so, say you don’t have cresent roll dough…have you ever made bread for a braid?

  25. Kimberly says:

    Hey Mel, Thanks so much for all your great recipes. Sometimes I find it easier to make recipes correctly if there are step by step photos. I know that takes more work, but this is the 2nd time I’ve tried this recipe and my “braid” is never a braid. Just a suggestion. Thanks again for all the delicious recipes!

  26. Carlin says:

    I made this tonight with the french bread roll recipe, cuz I just couldn’t figure out how to do it with crescent rolls. It was SO yummy!! I was worried that it wouldn’t be flavorful enough, with only a little bit of mustard, but it was PERFECTLY flavored! Just the right amount of mustard-y deliciousness. When my husband sat down to dinner, he said, “Wow, I didn’t know we were having such a nice dinner tonight!” Little did he know that it was actually very easy! I love these braid dinners! Keep ‘em coming!

  27. Tara says:

    I have made the BBQ Chicken Braid and a Pizza Braid, but I’d love to try the Ham & Broccoli Braid. Do you think if you made these ahead of time and froze them prior to cooking, they would still work out alright?

    • Mel says:

      Tara – I’ve never tried freezing them, but I think it should work just fine. I’d bake them from frozen, just adding on time as needed.

  28. Deb says:

    Made this last night for dinner using your french bread roll recipe in place of the crescent rolls and it was SO good. I doubled the filling ingredients so I would use the full roll recipe and then froze the second braid. The other change I made was to use honey dijon mustard because I was worried the regular dijon would be too spicy for the kids. It was a big hit, everyone liked it. Served with the Honey Lime Fruit Salad which I’ll go comment on now – haha ;)

  29. […] From Mel’s Kitchen Cafe, this is great  […]

  30. Natalie P. says:

    I just made this with lunchmeat ham (it’s what we had) and sharp cheddar. This was a tasty meal! I think another adaptation of the braid would be a chicken, spinach, artichoke version with monzarella.

  31. kandel says:

    Do you think this would be good with cheddar cheese? I don’t have swiss on hand. Thanks!

    • Mel says:

      Kandel – cheddar will make it a bit more rich and oily – so I definitely prefer swiss but if you don’t have it, the substitution is worth a try.

  32. […] used some of my leftover ham in this easy and delicious recipe from MelsKitchenCafe.com. Perhaps you served ham at your Thanksgiving meal and have leftovers to use too or you could […]

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