Ham & Broccoli Braid

This braid is so easy to throw together! It reminds me of a hot pocket & tastes great. I usually make my own dough, but I needed a quick dinner the other day & so I substituted crescent rolls, which is nice b/c it gives it a crunchy, flaky crust.

I will have to show you how to make a braid with your own dough in another post. This is a mommy saver when you have no energy for something fancy!

5 from 1 rating

Ham & Broccoli Braid

Created by Amber Brady

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YieldsYields4 Servings

Ingredients

• ▢ 1 (8 ct) can reduced fat crescent rolls
• ▢ 7 oz frozen broccoli florets, (half of a 14oz bag) thawed
• ▢ 8 oz diced ham, (half of a 16oz pkg)
• ▢ 4 oz Neufchatel cream cheese
• ▢ ½ cup shredded colby jack cheese, (you can always add more if you want it cheesier)
• ▢ 1 ½ Tbsp dehydrated onion
• ▢ Salt
• ▢ Pepper
• ▢ Grated Parmesan Cheese
• ▢ Italian Bread Crumbs

Instructions

 

• Preheat oven to 375˚F. Spray a baking sheet & lay crescent rolls with fat end of the triangle in the center, four on the right, four on the left, each crescent slightly overlapping, & press together. (See picture if it's confusing.)
• In a stand mixer with the paddle attachment, break up broccoli (you can chop it up smaller on a cutting board, but the mixer is capable of doing this if your broccoli is thawed-NOT FROZEN.) Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.
• Place filling in center of dough & pull ends of crescents up & over the filling, tucking underneath the braid so it is sealed shut.
• Sprinkle top of braid with parmesan cheese & bread crumbs. Bake for 20 minutes or until GOLDEN brown. You want to make sure that the dough that is overlapped is still baked completely (not doughy) & that your filling is hot. Remove from oven, let cool 5 minutes, cut & serve.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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