Need clearer directions on folding the dough?
I think I can help.
Start by opening and unrolling the crescent roll dough. You will have two rectangles of dough that are scored into triangles.
Place the first rectangle of dough on your cookie sheet so that it is taller than wide. This will be the base for your yummy fillings.
Divide the second piece of dough along the scored lines to form triangles as if you were rolling them for crescent rolls.
Position the triangles along the long sides of the rectangle that serves as your base. You will line them up with the short side of triangle slightly over the dough of the base. The opposite angle should stick out like a baseball pennant/flag.
(To help you imagine this: When this is done, your rectangle of dough might look like a saw with teeth coming out of each side.)
This should yield about 4-6 flags flying off the center base on each side. Press the dough together to hold. Line your fillings on the center base rectangle.
Now, fold each triangle into the center, pulling the dough across the filling and slightly down to meet the rectangle base on the opposite side. Triangles on opposite sides of your base should overlap or criss-cross each other as you fold.
(Visual: Think of how a corset's straps overlap. Or shoelaces.)
Just like a lattice pie, this will yield a crust that looks braided but is merely overlapped.
Wish I could draw you a picture but maybe this will help! :D
Delicious and easy! People rated this lower because they couldn't figure out how to place the crescent rolls...not because it wasn't delicious. But her directions are very clear and not at all hard. You don't actually 'braid' the ends, you just fold them up over the egg mixture toward the center. Easy! Mine was golden brown within 15 minutes, so keep a close eye on it!
Love it! Works fine with skim milk & fat free cream cheese. I skip the cheddar inside but sprinkle some on top a couple minutes before it comes out of the oven and let it melt. When the kids aren't around we add green onion and sweet peppers. I have also used one crescent sheet rather than rolls. Roll it out on your cookie sheet put the cooked egg mix down the middle long ways. Then make a cut in the exposed dough from the outside edge until you almost hit the eggs. Repeat every 2 inches. This creats flaps of dough. Fold bottom flap up towards the center then alternate from right and left just crossing center. Ends up looking like a braid.
I have had better. This recipe is similar to one I got from a home ec teacher. Hers had thin sliced ham, green onions and red pepper. It was very good. It was called Ham and Egg Brunch Braid. I could not follow this recipe very well as far as the placement and braiding of crescent roll dough.
The final result was great but I needed a little more detail in the recipe. I was unable to follow the instructions for placement of the dough for braiding. A picture may have helped. More detailed instructions probably would have helped me most. The "guinea pigs" who tested the final product were very pleased.
This was really easy and good. My husband and toddler really liked it.:) I would add some onion or peppers..maybe a little tomato next time..sausage would be really good too I bet. The only other thing I would change is the baking time. I did it for 25 minutes and it was very close to being burnt. I will bake for the time it says on the crescent roll package next time. Thanks for the recipe! Makes enough for a crowd! Will make it again.:)
Easy to make and delicious! Cream cheese with eggs has always been my favorite (not enough people know about this!) so I'm glad to see it used in a recipe. One thing to keep in mind - try using frozen (or semi-frozen) crescent roll dough because mine was only refrigerated and it got super sticky and hard to work with. I must say the instructions to do the braid at the top got me kind of confused but I covered it all up and then made a fake criss cross pattern with the leftover dough and it looked fine. Haha. Fake it if it goes wrong!:)
Kids loved easy to make! The only change I made was to use 4 oz of chive/onion cream cheese.
I made this for Father's Day and all my guys loved it. I added some sauteed onion and tomato as well. My hubbie said that he would have diced the ham. I used a glazed ham from leftovers. You could also easily use sausage or bacon to this as well. I did reduce the cooking time to 14 minutes and it was a perfect golden brown.
