Broccoli Braid
Broccoli braid is a favorite recipe for those picky eater who can't decide among appetizers, heartier brunch, or the meal for dinner!
Ingredients
- 3 cups Fresh Broccoli florets 1 Head
- ½ cup Diced Bell Pepper
- ⅓ or ½ cup Mayonnaise
- 1 teaspoon Garlic Powder
- ½ teaspoon White Pepper
- ½ teaspoon Kosher Salt
- ½ teaspoon Dill
- 2 cups Shredded Cheddar Cheese
- 1 8 count canister Pillsbury Crescent Dough
- 1 Egg White
- ¼ cup Slivered Almonds
Instructions
- Preheat oven to 375 °F
- Line a baking tray with a sheet of parchment paper or tinfoil and set aside
- Chop all of the broccoli florets to be about ½" big and place in a bowl
- Stir in the diced bell pepper, then add the mayonnaise, seasoning and cheddar cheese. Stir until mixed well. Set aside
- Place the unrolled crescent dough in the middle of the baking sheet and press the sheet of dough together for any pre-cut lines
- Spoon the broccoli mixture down the middle of the dough, leaving 2" clear on both sides (vertically)
- Take a pizza cutter or knife and make 1 ½" to 2" cuts every 1" or so along the vertical sides
- Take the first cut from each side and pull together the strip to meet at the center of the dough
- With the solid strip, wrap the broccoli mixture
- Press the doughs' edges firmly together to attach. You can also twist the strips slightly before attaching
- Repeat the steps above with all strips of dough
- Place egg white in a bowl and whisk slightly before brushing it over the dough using a pastry brush