Servings: 4

1 1/2 C. cooked ham*, chopped 1 ½ C. cooked ham*, chopped
1 C. chopped broccoli florets (optional) 1 C. chopped broccoli florets (optional)
1 T. dried parsley* 1 T. dried parsley*
2 T. Dijon mustard* 2 T. Dijon mustard*
2 C. shredded Swiss* cheese 2 C. shredded Swiss* cheese
1 (8 oz.) can refrigerated crescent roll dough 1 (8 oz.) can refrigerated crescent roll dough
 
* Can substitute Pepperoni, mozarella, and pizza sauce for a Pizza Braid note: Can substitute Pepperoni, mozarella, and pizza sauce for a Pizza Braid
OR OR
Chicken for ham, mozzarella for Swiss, red pasta sauce for mustard, and Italian herbs for parsley Chicken for ham, mozzarella for Swiss, red pasta sauce for mustard, and Italian herbs for parsley

Preheat oven to 350° F. In a large bowl, combine ham, broccoli, parsley, mustard and cheese. Stir well. (I actually found it was easiest to use my hands and mix everything up to evenly distribute the mustard and parsley.)
Unroll the crescent roll dough and arrange flat on an 11x17 baking sheet. Pinch together perforations to form a single sheet of dough (adapt or eliminate this step if using the Recipe Creations or using homemade bread/crescent dough). Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread the filling along the center strip (it will be piled high but the strips will reach over the mound of filling when it is braided). Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Bake in preheated oven for 20 to 25 minutes until deep golden brown. Cut into slices and serve immediately. Bake on a dark baking sheet so bottom of braid is cooked faster.