Prosciutto, Mozzarella & Pesto Braid

by Chris on June 4, 2007

Some time back, I made a totally yummy dish in which I braided crescent rolls. So, with a little 2-fer can in my fridge, I decided to make it again this past week . Only this time, I worked with some defrosted Arugula Pesto, Mozzarella, and Prosciutto for the filling, and topped with Parmesan. The cool thing was, as mine baked in the oven and I was cruising my blog list, I saw that Midwest Maven made her own braid. I’m telling you – its that parallel universe thing again!

There wasn’t any particular thought-out plan, I just layered the ingredients after rolling together the crescents, then braided away! I baked the braid at 375 degrees for 15-20 minutes or until crust is golden brown and filling was heated.The key is to roll out the dough and be sure to completely connect/merge the crescents or braiding will be a bit of a headache. (As you can see from my pictures…I didn’t roll so well….

Don’t forget –The Deep Freeze Summer Challenge.
The deadline is June 8, 2007.

This Friday!!!
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