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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 can Pillsbury refrigerated Classic Pizza Crust
2/3 cup orange marmalade
1 small Granny Smith apple, cored, sliced 1/8-inch thick
6 slices Havarti cheese, cut in 1/4-inch slices *see note
1 lb sausage, cooked and crumbled (or turkey sausage)
1/3 cup chopped pecans
1/3 cup sweetened dried cranberries
1. Preheat oven to 375 degrees F. Line 15 by 10 inch baking pan with parchment paper.
2. Unroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of marmalade down center of dough. Top with apple slices, half of the cheese, the sausage, the remaining cheese, half the pecans, and half the cranberries.
3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.
4. Spread the remaining 1/2 cup marmalade over the top and sides of the partially baked braid. Bake an additional 10 to 15 minutes longer until golden brown. Serve
* Note: You can use swiss, too.
Adapted from Pillsbury-dot-com.
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Harvest Breakfast Braid
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Category: Main Dish
Prep Time: Cook Time: Total Time:
1 can Pillsbury refrigerated Classic Pizza Crust
2/3 cup orange marmalade
1 small Granny Smith apple, cored, sliced 1/8-inch thick
6 slices Havarti cheese, cut in 1/4-inch slices *see note
1 lb sausage, cooked and crumbled (or turkey sausage)
1/3 cup chopped pecans
1/3 cup sweetened dried cranberries
1. Preheat oven to 375 degrees F. Line 15 by 10 inch baking pan with parchment paper.
2. Unroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of marmalade down center of dough. Top with apple slices, half of the cheese, the sausage, the remaining cheese, half the pecans, and half the cranberries.
3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.
4. Spread the remaining 1/2 cup marmalade over the top and sides of the partially baked braid. Bake an additional 10 to 15 minutes longer until golden brown. Serve
* Note: You can use swiss, too.
Adapted from Pillsbury-dot-com.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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