TACO BRAID RECIPE

Broccoli is just one of the tasty ingredients gathered inside this braid of dough, making it a delicious choice for your brunch-time guests.
* Ingredients :
° 250 g (1/2 lb) loose pork sausage
° 2 cups (500 ml) frozen broccoli pieces
° 1 egg, beaten
° 15 ml (1 tbsp.) All-purpose flour
° 1/4 teaspoon (1 ml) baking powder
° 1/2 c (125 ml) ricotta-cheese
° 1 c (250 ml) cheddar cheese
° 1/2 cup (125 ml) sliced ​​mushrooms, drained
° 1 box (8 units) PillsburyTM Refrigerated Croissants
° 1 egg white, beaten
° 1/4 teaspoon (1 ml) caraway seeds


* Steps :
1
In a 25-cm (10-inch) skillet, cook sausage over medium-high heat for 8 to 10 minutes, stirring occasionally, until no longer pink; drain and set aside. Cooking broccoli accord to pack directions. Drain also set apart .
2
Preheat the oven to 165 ° C (325 ° F). In a large bowl, combine 1 beaten egg, flour and baking powder; beat well with a spoon. Stir in the ricotta cheese, cheddar cheese, mushrooms, and cooked sausage and broccoli.
3
Unroll the dough and separate it into two long rectangles. Place dough on large baking sheet, with longer sides overlapping 1/2 inch (1.25 cm); press firmly on perforations and edges to seal. Press or roll out to form a 25 x 35 cm (14 x 10 in.) Rectangle. Place dough on large baking sheet, with longer sides overlapping 1/2 inch (1.25 cm).
4
Place sausage mixture on a 3 1/2 inch (9 cm) wide strip lengthwise in the center of the rectangle, 1/4 inch (0.6 cm) from each end. Shape the sausage mixture into a mound. Slit at 2.5 cm (1 inch) intervals along the length of the rectangle, to the edge of the filling. To achieve the appearance of a braid, fold the dough strips over at an angle to halfway through the filling, with the edges of the strips overlapping slightly and alternating from side to side.  Brush with beaten egg white and sprinkle with caraway seeds.
5
Baking 25 to 35 min  Let cool for 5 minutes; remove from cookie sheet. To slice.
Enjoy !


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