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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Ham and Swiss Crescent Braid

Prep time: 15 minutes
(ready in 55 minutes)

3/4 pound cooked ham, chopped (2 1/4 cups)
1 cup Green Giant Select Frozen 100% Broccoli Florets, thawed, see tip
4 ounces (1 cup) shredded Swiss cheese
1 (4.5-ounce) jar Green Giant Sliced Mushrooms, drained
1/2 cup mayonnaise or salad dressing
1 tablespoon honey mustard
2 (8-ounce) cans Pillsbury Refrigerated Reduced Fat or Regular Crescent Dinner Roll
1 egg white, beaten
2 tablespoons slivered almonds

Heat oven to 375 degrees. Use ungreased, large rectangular baking stone or spray cookie sheet with nonstick cooking spray.

In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well.

Unroll both cans of dough. Place dough with long sides together on ungreased baking stone, forming 15-by-12-inch rectangle. Press edges and perforations to seal.

Spoon and spread ham mixture in 6-inch strip lengthwise down center of dough. With scissors or sharp knife, make cuts 11/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under, press to seal. Brush dough with beaten egg white; sprinkle with almonds.

Bake at 375 degrees for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices. Makes 8 servings.

Tip: To quickly thaw broccoli, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition information per serving: Calories, 430; calories from fat, 240; total fat, 27 grams; cholesterol, 40 mg; sodium, 1,270 mg; carbohydrates, 28 grams; dietary fiber, 1 gram.

Lorraine Maggio, Manlius, N.Y.

Thursday, March 02, 2000



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