Serves: 8
Total Calories: 414

1/2 pound ground pork sausage
2 cups (cut) frozen broccoli (from 1-lb. pkg.)
1 egg, beaten
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/2 cup ricotta cheese
1 cup (4 oz.) shredded Cheddar cheese
1 (4 1/2-ounce) jar sliced mushrooms, drained
1 (8-ounce) can refrigerated crescent roll
1 egg white, beaten
1/4 teaspoon caraway seed

In medium skillet, brown sausage. Drain well set aside. Cook broccoli as directed on package. Drain set aside.

Heat oven to 325°F. In large bowl, combine 1 beaten egg, flour and baking powder beat well. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli. Unroll dough into 2 long rectangles. Place on large ungreased cookie sheet with long sides overlapping 1/2-inch firmly press edges and perforations to seal. Press or roll out to form 14 x 10-inch rectangle. Spoon sausage mixture in 3 1/2-inch strip lengthwise down center of dough to within 1/4 inch of each end. Form sausage mixture into mounded shape. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling, alternating from side to side with edges of strips slightly overlapping. Brush with beaten egg white sprinkle with caraway seed.

Bake at 325° F. for 25 to 35 minutes or until deep golden brown. Cool 5 minutes remove from cookie sheet. Cut into slices.

Nutrition Per Serving: Calories 260 Protein 12g Carbohydrate 15g Fat 16g Sodium 660mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 414
Calories from Fat: 189

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