Shelly's Recipe

SPRING CRESCENT BRAID

Category: Quick Breads

2 (8 oz) cans refrigerated crescent dinner rolls
1/4 cup chopped chives, reserving 1 teaspoon for garnish
1/4 cup coarsely grated fresh lemon peel (from 2 lemons)
1 egg, beaten

Heat oven to 375. Lightly grease cookie sheet. Unroll one can of dough into 2 long rectangles; overlap long sides to form 1 large rectangle. Firmly press perforations to seal. Press or roll out
to 12x8 inch rectangle; cut lengthwise into three equal strips. Sprinkle dough strips evenly with half of chives and lemon peel. Press into dough lightly.

Overlap sides of each dough strip over filling; firmly pinch edges to seal. On greased cookie sheet, loosely braid 3 filled strips. Cover with plastic wrap; refrigerate while preparing second braid.

Repeat with remaining dough. On cookie sheet form the two braids into a 10-inch ring; pinch ends of braids together to seal. Brush with egg; sprinkle with reserved chives.

Bake at 375 for 15 to 20 minutes or until golden brown. Cool 5 minutes n cookie sheet. Place on serving tray. Garnish as desired. Serve warm.

TIP: To make individual spring crescent rolls, sprinkle lemon peel and hives on dough triangles. Roll into crescents and place on ungreased cookie sheets. Brush with beaten egg; bake as directed on package label. Serve warm.