Crescent Braid

Amy Ireton, VP, Finance and Human Resources

Recipe was passed to me from my mom. She knows I need simple and quick recipes due to having limited time and lack of desire to cook.


  • ¾ lb cooked ham
  • 1 cup broccoli florets
  • 4 oz shredded Swiss cheese
  • 1 4½-oz jar sliced mushrooms, drained
  • ½ cup mayonnaise
  • 1 tbsp honey mustard
  • 2 8-oz cans crescent dinner rolls
  • 1 egg white, beaten
  • 2 tbsp slivered almonds


  1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In a large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.
  2. Unroll both cans of dough. Place dough with long sides together on sprayed cookie sheet, forming a rectangle. Press edges and perforations to seal.
  3. Spoon and spread ham mixture in a strip lengthwise down center of dough. With sharp knife, make cuts 1½ inches apart on long sides of dough to within ½ 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.
  4. Bake for 28–33 minutes or until deep golden brown.