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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Our congregation is full of wonderful cooks, so we enjoy many potluck meals throughout the year, relates Becky Houston of Grand Junction, Tennessee. I like to share this chewy and cheesy braid I got from a family friend. Ingredients:
1 package (16 ounces) hot roll mix |
1 cup warm water (120° to 130°) |
1 egg, lightly beaten |
2 tablespoons butter, softened, divided |
1/2 cup chopped onion |
1/2 cup chopped green pepper |
2 cups chopped fully cooked ham |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 cup (8 ounces) ricotta cheese |
1 tablespoon minced fresh parsley |
1 egg white |
1 tablespoon cold water |
Directions:
1. In a large bowl, combine the contents of the roll mix and yeast packets. Stir in the warm water, egg and 1 tablespoon butter. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes; set aside.
2. In a large skillet, saute onion and green pepper in remaining butter until tender. Remove from the heat; stir in ham, cheeses and parsley.
3. On a greased baking sheet, roll dough into a 15-in. x 10-in. rectangle. Spoon ham mixture lengthwise down the center of dough. On each long side, cut 1-in.-wide strips about 2 in into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise in a warm place for 15 minutes or until almost doubled.
4. In a small bowl, beat egg white and cold water; brush over dough. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 10 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 6-8 servings.
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