Monday, January 7, 2008

Artichoke-Cheese Braids

Happy New Year, All!

This past weekend, I had a party for my friends and family and decided to make a few new dishes. One of which is the Pillsbury Artichoke-Cheese Braids. I had a ton of food out, but as soon as I took these out of the oven and cut them up, people where already devouring them! And I made 2 batches! So, I figure I have to post the recipe, as it is really easy to make (the directions take a minute or two to understand, at least for me), but after that, it is smooth sailing! Enjoy!

3/4 cup drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels
1/2 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 jar (2 oz) diced pimiento, drained, patted dry with paper towels
1 egg, beaten
1 teaspoon grated Parmesan cheese

1. Heat oven to 375°F. In small bowl, mix artichokes, 1/2 cup Parmesan cheese and the mayonnaise.
2. Unroll dough and separate into 2 long rectangles; place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11x4 1/2-inch rectangle, firmly pressing perforations to seal.
3. Spoon half of artichoke mixture lengthwise down center of each rectangle in 1 1/2-inch-wide strip. Top each evenly with pimiento.
4. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 teaspoon Parmesan cheese.
6. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

High Altitude (3500-6500 ft) No change.

1 Serving: Calories 45 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1/2 Fat Carbohydrate Choices: 0

Review: Very tasty and easy to make. I used the reduced fat crescent rolls and roasted red pepppers diced up (rather than the pimentos). I also had to cook them at least 20 minutes, just to ensure the dough was completely cooked. Great party dish and they will be gobbled up quickly! Enjoy!

1 comment:

Michelle said...

I was there and thought it was awesome! Jenn I was going to just ask you for the recipe!


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