Turkey and Ham Crescent Braid

 

2

cups Green Giant® SELECT® frozen broccoli florets

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

1/2

lb thinly sliced oven-roasted turkey breast

1/4

cup creamy Dijon mustard-mayonnaise spread

1/2

lb chopped cooked ham

1

cup shredded sharp Cheddar cheese (4 oz)

1

egg, beaten

1 1/2

teaspoons sesame seed

• 1 Heat oven to 375°F. Cook broccoli as directed on bag; drain well on paper towels.
• 2 Meanwhile, unroll both cans of dough; do not separate. On ungreased cookie sheet, place dough with long sides together, forming 15x12-inch rectangle. Press edges and perforations to seal.
• 3 Arrange turkey in 6-inch-wide strip lengthwise down center of dough to within 1 inch of each short side. Spread mustard-mayonnaise spread over turkey. Top with ham, broccoli and cheese.
• 4 With sharp knife or scissors, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling, twisting strips once. Tuck ends under; press to seal. Brush dough with beaten egg. Sprinkle with sesame seed.
• 5 Bake 35 to 45 minutes or until crust is deep golden brown and no longer doughy, covering with foil during last 10 minutes of baking to prevent excessive browning. Cool 5 minutes. To serve, cut crosswise into slices.