Reviewed: Apr. 10, 2012

This was a huge hit with my husband, a picky 2 year old and a picky 5 year old. Plus, it was a great way to use up some leftover Easter ham. I followed the directions exactly. Since it uses two crescent rolls, I made one without onions since my kids don't like them. Next time, I might saute the onions first b/c they were still pretty powerful. We'll definitely make this again.

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Reviewer:

CookinCarrie

Reviewed: Feb. 18, 2012

I've made this twice now and I enjoyed it both times. Its a simple recipe that tastes like a complicated one! I took some of the other suggestions and added sour cream. I also brushed it with butter while it was baking.

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Reviewer:

SRIVEROC

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

WOW. I halfed the recipe. Very good. I used mozarella because it was what I had leftover along with christmas ham. No mustard or onion because I did not have any. I will be making this again. Thanks for the formula to the secret braid.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: Nov. 23, 2011

I cut this recipe in half and made a small braid since it was just the 2 of us. Other than that I followed it exactly and it is quite good! While it was in the oven baking I remembered I had a nice bottle of Rose' wine from our Virginia wine trip this summer. It went fantastic with this! I might add mushrooms next time.

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Mother Ann

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Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Nov. 13, 2011

This is very good! I cooked the onion, broccoli and ham together along with one minced clove of garlic. I also added about 1/4 cup of sour cream and a dollop of mayonnaise to the dijon. In addition to swiss, I added sharp cheddar cheese--about a 50/50 blend. I also only used 1 crescent roll instead of two and it turned out to be the perfect size for just us two. Very tasty!! The only thing I would do different next time is cut the dijon down to 1 tbsp. A keeper!

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Apr. 28, 2011

This was absolutely delectable! The only reason I gave it 4 stars and not 5 was because I changed up the original recipe to some of those suggested. I used 1/2 c. sour cream and nearly doubled the broccoli. (We're fans of broccoli!) I used an egg wash and the crust came out beautiful! Might also be good with cheddar. Very filling meal as well!

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Reviewer:

binaurally

Reviewed: Jan. 28, 2011

This might become my new FAVORITE comfort food!!!! I made a few tweaks, but this recipe could be SO versatile, you'll find yourself trying new combos on this pocket of goodness! Instead on a long loaf, I made 2 smaller loafs, each stuffed. Perfect entree size! Great for entertaining! I also used sour cream and some yellow mustard in mine, as other reviewers suggested, and pre-sauteed my onions. I did not need any egg wash for the top. It was golden brown and crisp and perfect. I did have to bake the smaller guys for about 5 more minutes than recommended. They were delicious and creamy and homemade tasting last night, and I brought the leftovers to work today- and they taste GREAT microwaved today too! I can't wait to make more of these. They would be good with turkey & cheddar, taco fixings, chicken peas and rice, you name it! THANK YOU Horton for this recipe!

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 15, 2010

My family loved my version. Its quick and easy. Cook the broccoli with onions til tender. Drain, rinse with cold water. Lay out crescent dough as specified. Layer with sliced ham, sliced cheese (I used pepper jack and swiss) then sprinkle with grated cheddar. Mix broccoli and onions with dijon mustard and 1/4 c. mayo then spread ontop of cheese. Braid dough over inside stuff and bake until golden brown...makes enough for atleast 6 people. And funny thing, everyone says that they switched the mayo with something else, but there is no mayo or sour cream in this recipe. :) STILL GREAT THOUGH! Everyone has their own take on it :)

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Reviewer:

Katy Blaylock

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Lubbock, Texas, USA

Reviewed: Jul. 21, 2010

We loved this recipe. It was super easy to make and tasted delicious. A few times: Cook the broccoli maybe halfway before putting it in this recipe, as it was still kind of crunchy. Also, maybe saute the onions first instead of putting them in raw. Otherwise, it was great!

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Reviewer:

angelbaby4284

Reviewed: Jun. 12, 2010

We really like this recipe, however, every time I make it I am having to cook it a lot longer to have the crust be done completely. Tonight I cooked it for 25 min at 350..turned it up to 375 and cooked another 10 and there were parts that were still raw! Ugh...so frustrating...but not the recipes fault! :) I add the sour cream and leave out the mustard and let everyone dip it in mustard. I also use cheddar cheese...yummy!

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