SAUSAGE BRUNCH BRAID RECIPE: HOW TO MAKE IT
I needed something stunning for a party, and this crescent braid did the trick. It’s an edible centerpiece for a breakfast or appetizer buffet. —Amelia Meaux, Crowley, Louisiana
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 449mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 7g protein.
THE BEST APPLE PIE RECIPE: HOW TO MAKE IT
Boost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
Yield 10 servings.
Number Of Ingredients 20
Steps:
- For the crust, pulse flour, sugar and salt in a food processor until blended. Add butter; pulse until butter is the size of peas. While processing, add just enough cold water to form moist crumbs. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., For the filling, melt butter in a Dutch oven over medium heat. Add apples and next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apple slices to a 15x10-in. baking pan; spread into a single layer. Add cider to remaining liquid in Dutch oven and bring to a boil; cook until juices reduce to 1/2 cup, 10-12 minutes. Remove from heat; add lemon juice and vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.), On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a deep dish 9-in. pie plate. Trim pastry to within 1/2-in. of rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top. Whisk together egg yolk and cream; brush top of pie. Sprinkle with coarse sugar. Chill 15 minutes. Meanwhile, preheat oven to 425°. Adjust oven rack to lowest position; place foil on rack to catch any spills. , Bake pie 20 minutes. Reduce oven setting to 350°. Bake until crust is golden brown and filling bubbly, 40-50 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 557 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 363mg sodium, CarbohydrateContent 73g carbohydrate (43g sugars, FiberContent 5g fiber), ProteinContent 4g protein.
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