Does anyone else have an unrealistic fear of refrigerated baked goods in a tube? No. M’kay. Just me then? Opening refrigerated biscuit and cinnamon roll dough doesn’t make you want to close your eyes and turn away? Like somehow they are going to explode all over your face and cause permanent hearing loss as soon as you begin to tear back that little triangle of cardboard paper on the outside of the tube? And then when you do get the outer wrapper peeled away, the tube doesn’t do what it is designed to do and gently pop open revealing the gooey dough inside so you have to bang and bang and bang it on the side of your kitchen counter top until it decides it’s time to reveal itself. Real world problems y’all…
Well, now that we’ve established you stand tall when faced with a can of tubed dough staring you right in the face, let’s talk about Buttery Croissant Broccoli Ham and Cheese Braids shall we?
I just so happened to have a few slices left from my Christmas ham. I chucked the ham bone into a large pot with some black eyed peas this morning because in the South, you have to have black eyed peas and collard greens on New Years for luck. The Cowboy comes from a very superstitious family. Like you don’t walk in the back door of a house and then exit out the front. Use the door from whence you came or it’s bad luck. Also, don’t accept sharp objects as gifts. Money must always be exchanged. The cowgirl requested a new pocket knife for Christmas and had to give The Cowboy a penny for it when she opened it Christmas Day. Else…who knows what will happen??? Superstition ain’t the way. Anywho, back to Buttery Croissant Broccoli Ham and Cheese Braids…
The filling for this braid is easy. Food processor does most of the work on the ham and broccoli. Slice up a few scallions and mix in with some shredded sharp cheddar cheese and a lil Duke’s mayonaise (It’s the best) and call it a day. No wait. Fill your braid. But first you have to open those danged cans.
You start with two cans of 8 oz. refrigerated crescent rolls. Or if you sent your husband to the grocery store, four cans of 4 oz. refrigerated crescent rolls. Lay them out on a rectangular cookie sheet or use a baking stone like I have. Don’t worry if they hang off the edge a bit cause you’re going to bring the sides in, up and over the filling shortly.
Next you’re going to roll the dough to seal the seams like so.
After all of your pre-cut seams are sealed you are going to use a large scoop to place your filling onto your dough. I use the center line as a guide placing one scoop of filling on each side until I’ve used all the filling up.
Next you’re going to cut the remaining exposed dough into eight equal strips measuring about 1×3 inches long. I use the existing seams as a guide to make sure that everything is uniform.
To make the braid shape, you simply lift up one strip of dough at a time, twist it and then lay it across the top of the filling meeting in the center line. Repeat alternating strips of dough to form a braid.
And now you get to see the outline of what I bake most on my baking stone…cookies. The dark part of the stone is the seasoned part and the light part is where the cookies sit when they are in the oven baking. You know what they say about baking stones…The uglier it looks, the better it cooks. But they never say that about bakers.
Twenty minutes later and you’ve got this gorgeousness…
Break me off a piece of that buttery goodness…
This recipe was inspired by an old Pampered Chef cookbook that I dug out of the cabinet when I was looking for things to make and take to a party. Whip this pretty braid up for your New Years bash and take along some Candied Bacon Wrapped Water Chestnuts too.
- 2 cups chopped broccoli
- 2 cups chopped ham
- 1 cup shredded cheddar cheese
- ½ cup mayonaise
- 2 scallions
- 2 8 oz tubes of refrigerated crescent rolls
- Preheat your oven to 375.
- In a food processor, chop fresh raw broccoli and add it to a mixing bowl.
- Process your ham and add that to the bowl.
- Slice two scallions and add to bowl.
- Add your shredded cheese and mayo to the bowl and mix until all ingredients are incorporated.
- Unroll your crescent dough and fill as instructed in the photo tutorial above.
- Bake for 20 minutes or until golden brown and no raw crescent roll dough remains.