Ham & Broccoli Braid

Ham & Broccoli Braid requires roughly 45 minutes from start to finish. One portion of this dish contains around 43g of protein, 40g of fat, and a total of 679 calories. This recipe serves 4 and costs $4.39 per serving. It works well as a main course. 7 people found this recipe to be flavorful and satisfying. If you have cream cheese, pepper, salt, and a few other ingredients on hand, you can make it. It is brought to you by Dessert Now Dinner Later. With a spoonacular score of 67%, this dish is pretty good. Similar recipes are Ham and Swiss Braid, Cheesy Ham Braid, and Turkey and Ham Crescent Braid.

Servings: 4

 

Ingredients:

Italian Bread Crumbs

1/2 (14oz) pkg frozen broccoli florets, thawed

1/2 cup shredded colby jack cheese (you can always add more if you want it cheesier)

4 oz neufchatel cream cheese

1 pkg reduced fat crescent rolls (8 crescents)

1 1/2 Tbsp dehydrated onion

1/2 (16oz) pkg diced ham

Grated Parmesan Cheese

Pepper

Salt

Equipment:

cutting board

baking sheet

stand mixer

oven

Cooking instruction summary:

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.

 

Step by step:


1. 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.)

2. Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.

3. 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.

4. 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.

5. Remove from oven, let cool 5 minutes, cut & serve.


Nutrition Information:

Quickview
701k Calories
43g Protein
40g Total Fat
47g Carbs
25% Health Score
Limit These
Calories
701k
35%

Fat
40g
62%

  Saturated Fat
18g
119%

Carbohydrates
47g
16%

  Sugar
15g
17%

Cholesterol
128mg
43%

Sodium
2896mg
126%

Get Enough Of These
Protein
43g
87%

Vitamin C
185mg
224%

Vitamin K
106µg
102%

Vitamin A
3730IU
75%

Calcium
571mg
57%

Phosphorus
420mg
42%

Folate
118µg
30%

Vitamin B2
0.42mg
25%

Vitamin B6
0.48mg
24%

Selenium
14µg
21%

Manganese
0.42mg
21%

Iron
3mg
19%

Fiber
4g
19%

Potassium
608mg
17%

Vitamin B1
0.24mg
16%

Zinc
2mg
15%

Vitamin E
2mg
14%

Magnesium
55mg
14%

Vitamin B5
1mg
12%

Vitamin B3
2mg
11%

Vitamin B12
0.6µg
10%

Copper
0.12mg
6%

Vitamin D
0.42µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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