Ham And Swiss Crescent Braid Recipes

HAM AND SWISS BRAID

Steps:

• In a bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120°-130°. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Roll dough into a 14x12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. , On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes., Brush with egg. Bake at 375° for 30-35 minutes or until golden brown. Serve warm.

HAM & SWISS BRAIDS

Steps:

• 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.

HAM & SWISS CRESCENT RING

Steps:

• Preheat oven to 375°F.
• Combine all ingredients (except rolls) in a bowl. I use an electric mixer to get it well blended.
• Open the crescent tubes and separate each roll into 4 rectangles. On a parchment lined or nonstick baking sheet lay the rectangles out to form a circle. There are images here: https://www.pinterest.com/pin/121034308711924287/.
• Place filling in a ring shape on top of the dough circle. Fold the dough over to cover the filling.
• Bake for 20 minutes or until crescent dough looks done.

HAM AND SWISS DIJON BRAID

Steps:

• Combine 3 cups flour, sugar and salt in a mixing bowl.
• In a small saucepan heat water, Dijon mustard, and butter to 120-130 degrees.
• Stir yeast into liquid.
• Let set 5-10 minutes until yeast is foamy.
• Add liquid to dry ingredients.
• Stir in remaining 1 cup flour to form a stiff yet pliable dough.
• Knead 6-8 minutes (I use my kitchenaid dough hook for about 4 minutes).
• Roll into a 12x14 inch rectangle on a greased baking sheet.
• Layer 1/2 lb of ham over the dough.
• Top with the cheese.
• Add the pickle.
• Arrange the remaining 1/2 lb of ham on top.
• Starting on a long side, cut 1 inch wide strips about 3 inches long toward the center (A kitchen shears or sharp knife works well).
• Repeat on the other long side.
• Starting at one end, fold strips at an angle across filling, alternating sides, tucking ends under next strip.
• Pinch ends to seal.
• Cover with a cloth and let rise for 15-20 minutes.
• Brush with the egg.
• Bake at 375 degrees for 30-35 minutes.
• Serve warm with Dijon mustard.

HAM AND SWISS BRAID

Steps:

• In a mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120*-130*. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
• Roll dough into a 14-in. x 12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes.
• Brush with egg. Bake at 375 degrees F for 30-35 minutes or until golden brown. Serve warm.

HAM AND SWISS BRAID

Steps:

• In a mixing bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat water, mustard and butter to 120*-130*. Add to flour mixture. Stir in enough remaining flour to form a soft dough (dough will be stiff). Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
• Roll dough into a 14-in. x 12-in. rectangle on a greased baking sheet. Arrange half of the ham over dough. Top with cheese, pickles and remaining ham. On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 15 minutes.
• Brush with egg. Bake at 375 degrees F for 30-35 minutes or until golden brown. Serve warm.

HAM AND SWISS CRESCENT BRAID

Steps:

• Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard mix well.Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet, forming 15 x 12-inch rectangle. Press edges and perforations to seal.Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under press to seal. Brush dough with beaten egg white sprinkle with almonds.Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.Nutrition Per Serving: Calories 440 Protein 18g Carbohydrate 26g Fat 29g Sodium 1230mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.