Ham and Broccoli Braid Recipe – Savory Stuffed Bread Tutorial

• 1 (8 ct) can reduced fat crescent rolls
• 7 oz frozen broccoli florets (half of a 14 oz bag), thawed
• 8 oz diced ham (half of a 16 oz package)
• 4 oz Neufchatel cream cheese
• ½ cup shredded Colby-Jack cheese (add more if you like it cheesier)
• 1½ Tbsp dehydrated onion
• Salt, to taste
• Pepper, to taste
• Grated Parmesan cheese, for topping
• Italian bread crumbs, for topping

• Preheat the oven to 375°F (190°C). Lightly spray a baking sheet. Arrange the crescent roll triangles with the wide, fat ends toward the center—four on the right and four on the left—slightly overlapping and pressing the seams together to form a long rectangle with the seams sealed.
• Prepare the filling: in a stand mixer with the paddle attachment (or on a cutting board), break up the thawed broccoli into small pieces. Combine the broccoli with diced ham, Neufchatel cream cheese, shredded Colby-Jack, dehydrated onion, and salt and pepper to taste. Mix until evenly combined and creamy.
• Spoon the filling in a line down the center of the crescent dough rectangle. Fold the crescent ends up and over the filling, alternating sides to create a braid. Tuck the ends under so the braid is sealed.
• Sprinkle the top of the braid with grated Parmesan and Italian bread crumbs. Bake for about 20 minutes, or until the braid is golden brown, the overlapping dough is fully cooked, and the filling is hot. Remove from the oven, let rest for 5 minutes, then slice and serve.

Substitutions and tips: Use cooked fresh broccoli chopped small if you prefer. Add more shredded cheese inside for a richer filling. To make this ahead, assemble the braid, refrigerate, and bake within a few hours—add a few extra minutes to baking time if starting cold.