How to make it

  • 1. Heat oven to 375 degrees F. Line a baking sheet with a silicone mat or spray with cooking spray. I have a totally not stick baking sheet so I didn't need to do either.
  • 2. Unroll Crescent dough without breaking it into triangles onto prepared baking sheet. Place sheets side-by-side lengthwise and press into one large rectangle, pinching any open seams together with fingers. See Photo
  • 3. If you wish to use mustard spread a light coating down a 6 to 8 inch wide strip down the center.
  • 4. Top with sliced beef or whatever you are using in center of dough in a 8-inch wide strip. Top that with cheese and then the chopped onions. See Photo
  • 5. Using a knife or kitchen scissors, cut 1-inch wide strips on long sides of dough (cut the same number of strips on each side) to within a 1/2-inch of the filling. Fold in short sides, then alternately cross strips over the filling to make a "braid" effect. It doesn't have to be perfect. See Photo
  • 6. Brush the whole top of the braid with egg wash. Bake for approximately 30 to 35 minutes or until a deep golden brown; let cool 5 minutes before slicing. Serve and enjoy!

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