FRENCH ROLL BRAIDS RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• If using crescent rolls, unroll dough and separate into 4 (6 1/2x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
• In small bowl, mix cream cheese, 3 tablespoons powdered sugar and 1/8 teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3 1/2-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1 1/2-inch border on short ends of dough.
• In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
• Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
• Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
• In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Add bell pepper and onion; cook 4 to 5 minutes, stirring occasionally, until vegetables are starting to brown and are crisp tender. Stir in steak seasoning and roast beef; heat 2 to 3 minutes or until heated through. Remove from heat; cool 5 minutes.
• Separate dough into 8 triangles. Place beef and vegetable mixture evenly on wide ends of each triangle; top with one half slice of cheese.
• Roll up each crescent, ending at tip of triangle (roll-ups will be full). Place with tips down on cookie sheet.
• Bake 15 to 19 minutes or until deep golden brown and heated through. Serve warm.