Brunch braid

Brunch braid

Ingredients/Components

• pkg - 1 oz
• salt - 1/2 tsp
• butter - 2 Tbsp
• lemon juice - 2 tsp
• low-fat milk - 1/4 c
• diced ham - 1 c
• chopped green onion - 1/2 c
• dried basil - 1/2 tsp
• shredded Swiss cheese - 1 c
• poppy seeds - 1 item
• eggs, divided - 7 item
• chopped red bell pepper - 1/2 c
• can refrigerated pizza crust - 1 oz

How to make brunch braid:

In a large skillet over medium heat, melt butter. Add green onions and red pepper. Cook, stirring, until vegetables are tender. Beat 6 eggs with milk, salt and basil. Stir in ham. Pour egg mixture over vegetables. Scramble until eggs are thickened but still moist. Remove from heat; set aside. In a medium bowl, toss together broccoli, Swiss cheese and lemon juice. Set aside. Unroll refrigerated pizza crust onto a greased baking sheet. Pat dough to form a 14 x 9-inch rectangle. Spread reserved egg mixture in a 3-inch wide strip lengthwise down center of dough. Top with reserved broccoli mixture. Make cuts in dough at 1-inch intervals on both sides of rectangle, just to edge of filling. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance. In a small bowl, beat together remaining egg and 1 tablespoon water. Brush top of dough with egg mixture. Sprinkle with poppy seeds. Bake in preheated 375° oven until golden brown, about 25 minutes. Slice to serve. Yield: 6 servings.

Recipe categories: Breads, Breakfast, One Dish meal.