Ham & Swiss Braids
3/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1/8 teaspoon hot pepper sauce
2 cups chopped fully cooked ham (about 10 ounces)
1 cup (4 ounces) shredded Swiss cheese or crumbled goat cheese
1 cup chopped fresh broccoli florets
1 cup chopped fresh spinach
2 tubes (8 ounces each ) refrigerated crescent rolls
1 large egg white, lightly beaten
Preheat oven to 375°. For filling, mix first four ingredients; stir in ham, cheese and vegetables.
Unroll one tube of crescent dough onto an ungreased baking sheet; seal perforations to form one long rectangle. Spoon half of the filling lengthwise down center third of rectangle. On each long side, cut 1-in. wide strips at an angle to within 1/2 in. of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg white. Repeat with remaining dough and filling.
Bake 20-25 minutes or until dark golden brown, rotating pans halfway through baking. Cool 5 minutes before slicing. Yield: 2 loaves (6 servings each).
Originally published as Ham & Swiss Braids in Taste of Home’s Holiday & Celebrations Cookbook Annual 2017, p148
Special occasions recipe … lunch or appetizer