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Broccoli Beef Braids

Each slice of this fast-to-fix, golden bread is like a hot sandwich packed with beef, broccoli and mozzarella. —Penny Lapp, North Royalton, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 loaves (4 servings each)

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3 cups frozen chopped broccoli
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated crescent rolls

Directions

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through.
  • Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half of the beef mixture lengthwise down center of rectangle.
  • On each long side, cut 1-in.-wide strips at an angle, about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat.
  • Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown.
Nutrition Facts
1 piece: 396 calories, 23g fat (6g saturated fat), 48mg cholesterol, 644mg sodium, 29g carbohydrate (8g sugars, 2g fiber), 20g protein.
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Reviews

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Average Rating:
  • Kadesha
    Sep 20, 2020

    The filling was way more for 2 packs. But the dish came out as expected after I seasoned up the meat to my liking and replaces sour scream with heavy cream. Will cook again

  • Shanon
    Feb 29, 2020

    These were good overall. They were a little bland, so I think if I make them again I’ll add ... something. Maybe seasoned salt or a spice blend. The filling made way more than was needed for two cans of crescent rolls; it could’ve easily made two more. So this would be great for a crowd. There’s also so many variations you could do instead of the braid, such as “hot pockets,” roll-ups, etc.

  • A
    Jan 23, 2020

    This became an instant favorite. It seems so versatile too. I made it with Greek yogurt instead of sour cream. I added it to the filling last and after I turned off the burner. I also used four cheese Mexican mix instead of mozzarella. And I added cumin. Dee lish!

  • dilbert098
    Oct 4, 2019

    Really good and easy. Great recipe for odds and ends to use up. I used 0% Greek yogurt instead of sour cream.

  • Maria
    Sep 23, 2019

    No comment left

  • tcarver
    Feb 26, 2019

    I really enjoyed this recipe. The only issue I had was the bottom wasn’t quite done. Next time I will cook it on a lower rack.

  • Taylor
    Feb 19, 2019

    My child is a picky eater and won't eat broccoli, so I know they won't touch this. Are there any suggestions I can perhaps subsitute the broccoli with? Thank you all, God bless

  • jkbsly
    Feb 18, 2019

    Haven't tried this yet, but just a suggestion, instead of buying crescent rolls, get crescent roll sheets, same price and dough just no perforations.

  • Misty
    Feb 5, 2019

    Just need to add more flavor. Other then that,great recipe when not in the mood for taco braid.

  • jmrogreen
    Aug 22, 2015

    Great recipe and easy to make. I doubled the amount of cheese and it turned out fantastic.