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Sunday, December 14, 2014

Taste Buds: Sweet & Salty Breakfast Braid

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You know when you try a new recipe. One that you didn’t get a recommendation from someone you know. One that you saw randomly online and thought ‘that could be interesting’. Well those recipes, they are hit or miss. Most of the time a sad little miss for me.

Anyways this recipe wouldn’t have caught my eye, except that last week my husband was talking about Monte Crisco sandwiches. I have never had one, the thought of strawberry jelly, deep fried bread, with meat and cheese just didn’t sound appealing at all. I have very strict food restrictions that really don’t mean anything to anyone else, they have to deal with which foods can and which cannot touch and a bunch of other random idiosyncrasies.

So I was looking online and ran across this breakfast braid. I have been on the lookout for more interesting breakfast options, and it looked interesting. And then I thought that it sounded a little like Monte Crisco sandwiches but with ingredients that I thought might taste good together. So I got the ingredients and this morning Mr. Rogue and I tried it out.

OMG it was simply amazing. Mr. Rogue adored it, and he is a pretty tough food critic. Success, now I need some company to make it for.

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    RECIPE: SWEET AND SALTY BREAKFAST BRAID
INGREDIENTS
1 can of Pillsbury refrigerated Classic Pizza Crust
2/3 cup orange marmalade
1 small Granny Smith Apple
6 slices of Havarti Cheese
1 pound sausage
1/3 cup pecans
1/3 cup sweetened dried cranberries

DIRECTIONS
1. Cut, core and cut in thin slices your granny smith apple. Cut the Havarti Cheese slices into ¼ inch strips. Cook your sausage making sure to crumble finely. Drain and press with paper towel to remove fat. Chop your pecans.
2. Preheat the oven to 375 degrees. This bread gets a little messy and can be sticky so I like to put down parchment paper. Take a cookie sheet, place down a piece of parchment paper to cover the cookie sheet and then lightly spray with Pam.
3. Lay your pizza dough out flat on the cookie sheet stretching it into a large rectangle. Place 1/3 of the orange marmalade down the center in a two inch or so strip. Place apple slices down the center in a row. Cover apple slices with half of the cheese slices. Sprinkle sausage over the cheese and then place the remaining cheese over the sausage. Sprinkle half of the chopped pecans and half of the dried cranberries over the cheese.
4. Cut about 1 inch thick strips down the side of the dough on each side. Stretching the dough diagonally across the filling alternating from side to side until you have braided the top of the dough. Bake for 15 minutes.
5. Remove braid from oven. Brush the remaining marmalade over the semi baked crust. Sprinkle the rest of the chopped pecans and cranberries over the top and bake for additional 10 minutes or until the crust is golden brown. Serve immediately.

Makes 6 servings

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