Braids

To do a a braid you will need a package of crescent rolls or make your own dough.
Roll out the crescent rolls or dough into a large rectangle (pinch crescent rolls closed) Fill down the center with desired ingredients (pictured here is a delicious pizza braid)With a pizza cutter cut the edges as shown here

Fold the edges on top of each other (braid)
(my braids here aren't really long enough, ideally they'd cover the ends as you went, but it still works)
Bake as directed and enjoy!

Braids:

CHICKEN AND BROCCOLI BRAID

1 c. cooked chicken (chopped in small pieces)

1 c. broccoli (chop, add 2 T. water, blanch 2 min. in microwave)

¼ c. chopped green pepper

½ to 1 t. garlic (to taste)

¾ c. grated cheddar cheese

½ c. mayonnaise

1-2tsp. dill (to taste)

¼ t. salt

2 pkgs. refrigerator crescent rolls

Preheat 375 Mix all of ingredients together in a bowl. On large cookie sheet spread out rolls. Spread chicken mixture down the center, cut edges in strips and braid over the top. Bake 20 to 25 minutes or until dough is golden brown.

ITALIAN BEEF AND CHEESE BRAID

1-1½ cups browned hamburger

½ cup mushrooms chopped

¼ cup finely diced onion

¼ cup finely dice green pepper

1 T. butter

1 cup shredded mozzarella cheese

6-8 oz. tomato sauce

1 T. Italian Seasoning

¼ teaspoon salt and ¼ t. pepper

2 pkg. refrigerated crescent rolls

Preheat 375 Slice mushrooms and mix with diced onion and sauté in butter until onion is clear—do not burn. Drain off liquid. Add to the fry pan all ingredients EXCEPT THE TOMATO SAUCE AND CHEESE. Transfer mixture to mixing bowl, cool slightly and add the cheese and tomato sauce. On a large cookie sheet spread package of crescent rolls out. Spread hamburger mixture down the center, cut the edges in strips and braid over the top. Bake 20- 25 minutes or until dough is golden brown.

TACO BRAID

Filling:

1 pound lean ground beef

1/3 cup sliced fresh mushrooms

1 can (8 oz.) tomato sauce

1-2 tablespoons taco seasoning

1 egg, beaten

½ cup shredded cheddar cheese

¼ cup sliced ripe olives

2 pkg. refrigerator crescent rolls

In a skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Assemble on rolls which have been prepare for braid. Brush with beaten egg. Bake 25-30 min. at 375.

BROCCOLI HAM BRAID

4 oz. (1 cup) ham, chopped

1 cup chopped broccoli

¼ cup onion, chopped

1 ½ cups shredded Swiss or cheddar cheese

2 tablespoons Dijon mustard

1 teaspoon lemon juice

¼ cup fresh parsley, snipped

2 pkgs. Refrigerated crescent rolls

Preheat oven to 350. Coarsely chop ham, broccoli and onion, place in mixing bowl. Snip parsley. Add parsley, cheese, mustard and lemon juice to ham mixture, mix well. Complete braid and bake 25-30 min.

APPLE DANISH BRAID

1 pkg. (8 oz.) cream cheese, softened

1/3 cup powdered sugar

1 egg

¼ cup pecans, chopped

2 pkgs. Refrigerated crescent rolls

2 tart apples, peeled, cored and sliced

1 T. sugar

½ t. cinnamon

1 T. maple-flavored syrup

Preheat oven to 375. In mixing bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth with whisk. Chop pecans. Prepare crescent roll dough on cookie sheet. Spread half of the cream cheese mixture evenly over middle of dough. Peel, core and slice apples and evenly arrange over cream cheese mixture. Combine sugar and cinnamon and sprinkle over apples. Scoop remaining cream cheese mixture over apples. Sprinkle with pecans. Braid. Bake 25-30 minutes or until deep golden brown. Remove from oven; brush with syrup using pastry brush.