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–+ servings
Ham & Broccoli Braid

Ham & Broccoli Braid

Author Amber Brady
Yields 4 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