SWISS COOKIE RECIPES RECIPES
HAM AND SWISS CRESCENT BRAID RECIPE - PILLSBURY.COM
This braided bread is packed with sandwich goodies, including ham, Swiss cheese, broccoli and mushrooms.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
- If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal.
- Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
- Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
Nutrition Facts : Calories 460 , CarbohydrateContent 25 g, CholesterolContent 45 mg, FatContent 4 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 5 g, TransFatContent 3 g
HAM AND SWISS CRESCENT BRAID RECIPE - PILLSBURY.COM
This braided bread is packed with sandwich goodies, including ham, Swiss cheese, broccoli and mushrooms.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard.
- If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal.
- Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds.
- Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.
Nutrition Facts : Calories 460 , CarbohydrateContent 25 g, CholesterolContent 45 mg, FatContent 4 , FiberContent 1 g, ProteinContent 19 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 5 g, TransFatContent 3 g
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SWISS ROLL RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 2
Total Time 55 minutes
Category dessert
Reviews 2
Total Time 55 minutes
Category dessert
- When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.
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CHOCOLATE SWISS ROLL | CAKES | RECIPES | DOVES FARM
This chocolate sponge cake, wrapped around a cream filling, is a fun alternative to baking a layer cake, especially if you don’t have any round cake tins. It’s easier to make than you might think and can look quite impressive. Swiss Roll is also delicious filled with jam if you want to avoid the cream.
From dovesfarm.co.uk
Reviews 4.7
From dovesfarm.co.uk
Reviews 4.7
- Chocolate Swiss Roll Sponge Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven. Measure the flour and cocoa into a bowl and stir to combine. Put the eggs and sugar into a mixing bowl and beat together until pale. Sieve the prepared flour and cocoa into the bowl and mix using a metal spoon in a cutting and folding action. Take care not to over mix. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tin, place a chopping board on top and invert everything together. Remove the baking tin, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Filling and Topping Spoon the icing sugar and cocoa into a bowl and stir to combine. Put the cream into a mixing bowl and beat until nearly thick. Sieve two teaspoons of the prepared sugar into the cream and stir to combine. Gently unroll the cold sponge and roll it up again from the opposite long side. Once again, gently unroll the sponge and carefully spread the cream mixture all over the inside. Roll the sponge up again without the tea towel. Dust the remaining sugar and cocoa mix over the cake.
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CHOCOLATE SWISS ROLL | CAKES | RECIPES | DOVES FARM
This chocolate sponge cake, wrapped around a cream filling, is a fun alternative to baking a layer cake, especially if you don’t have any round cake tins. It’s easier to make than you might think and can look quite impressive. Swiss Roll is also delicious filled with jam if you want to avoid the cream.
From dovesfarm.co.uk
Reviews 4.7
From dovesfarm.co.uk
Reviews 4.7
- Chocolate Swiss Roll Sponge Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven. Measure the flour and cocoa into a bowl and stir to combine. Put the eggs and sugar into a mixing bowl and beat together until pale. Sieve the prepared flour and cocoa into the bowl and mix using a metal spoon in a cutting and folding action. Take care not to over mix. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tin, place a chopping board on top and invert everything together. Remove the baking tin, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Filling and Topping Spoon the icing sugar and cocoa into a bowl and stir to combine. Put the cream into a mixing bowl and beat until nearly thick. Sieve two teaspoons of the prepared sugar into the cream and stir to combine. Gently unroll the cold sponge and roll it up again from the opposite long side. Once again, gently unroll the sponge and carefully spread the cream mixture all over the inside. Roll the sponge up again without the tea towel. Dust the remaining sugar and cocoa mix over the cake.
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