Recipe by Horton
"I'm always trying new ways to use the leftover ham from Easter and this recipe is easy and always a hit."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cooked ham, chopped
chopped fresh broccoli
1 1/2 cups
shredded Swiss cheese
2 (8 ounce) cans
refrigerated crescent roll dough
i'm giving it this many stars ONLY because of the alterations i made. like other said, i cooked the onions and brocolli a bit before putting it in the cresent roll dough. instead of 2 tablespoons of mustard i put 1 tablespoon and 1/2 cup sour cream. the filling turned out moist and creamy and delicious! and i brushed a little butter on the top of the cresent dough(which was reduced fat) before putting it in the oven. i LOVED how it turned out and would definitely make it my way again.
Good recipe that used up the rest of our leftover Easter ham. But I wouldn't rush to make it again soon. As other reveiwers mentioned, maybe it was the mustard that overpowered the recipe.
This was good but after reading previous reviews..made many alterations. I opted to use the pizza crust and only one, used about a cup and a half of ham and just eyed the brocoli,cheese, and mayo.Heated the mixture in microwave for about 3-5 min. stirring. Next time I would make even less filling (serving two people) and possibly try using velveeta the shredded cheese is much too greasy and made for soggy left-overs..Also I sprinkled the crust with Mrs.Dash seasoning mix after cutting strips which really boosted the flavor..Other than that very yummy..Good with chicken too!! And it really does look beautiful when golden brown.
This was excellant. I made some changes based on the remarks above. I added an extra half cup broccoli. I also used 3/4 a tbsp of yellow mustard and 1/4 tbsp of dijon mustard and 4 oz of sour cream. I sauteed the onions in butter until soft and the broccoli I steamed for about three mins. I prepared the filling early in the day and put in the refrigerator until dinner time. I then took the filling and put into waxpaper rolled to a tight roll the size of the filling. Then I did an eggwash on the pastry and it turned out great. I will definately do this again and will also try with different veggies and meats.
I used less ham and more broccoli. I used purple onion and cheddar cheese. I also used reduced-fat crescent rolls. I shaped it into a ring. It was very good. I liked it more than a chicken one I had that included mayo in the mix.
I have made this recipe through Pampered Chef quite a few times and its one of our favorites. I don't see the need to cook brocolli or onion before hand because if they are fine enough, there is no need. I also tend to use a montery jack mixture for the cheese insted of swiss. I highly recommend this recipe and will make again soon.
We liked this a lot, I have made it with broccoli and also with frozen asparagus. Its very helpful to precook the veges in microwave before putting into the braid.
I made these as an appetizer for a party, everyone raved, no leftovers. Many copies of the recipe were requested. Use your imagination for other fillings.
I've had better ham braids. The onion should be pre-cooked a little, because the oven time just isn't enough to cook them. It was also a bit dry with only the dijon mustard as a sauce. Looked more beautiful than it tasted. I'll keep searching for a better recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham Broccoli Braid
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 192
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
Hot ham and Swiss sandwiches with a tangy horseradish mustard dressing.
See how to make a white pizza with ham, asparagus, and two cheeses.
This is fuss-free food at its finest.