This cheesy ham and broccoli crescent braid recipe is delicious with the smoky flavor of ham, tang of the mustard, and creamy swiss cheese.
Once upon a time, I had leftover maple brown sugar ham that I had stowed away in the freezer and wanted to use it up.
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.
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)
Preheat oven to 350 degrees.
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.)
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.
Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately.
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