Best 5 Sausage Cheese Braid Recipes

SAUSAGE CHEESE BRAID

Steps:

• In a large bowl, dissolve yeast in water. Add sugar, salt, Italian seasoning, 1 egg, butter and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet, cook sausage until no longer pink; drain and set aside to cool. , Punch the dough down; divide in half. On a floured surface, roll each half into a 14x12-in. rectangle. Cut each one into three 14x4-in. strips. Combine cheese and sausage; spoon 1/2 cup down the center of each strip. Bring long edges together over filling; pinch to seal. , Place three strips with seam side down on greased baking sheets. Braid strips together; secure ends. Cover and let rise until doubled, about 45 minutes. , Beat remaining egg and brush over loaves. Bake at 400° for 20-25 minutes or until golden. Immediately remove from baking sheets to wire racks. Serve warm.

SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 350°. In a large skillet, cook the first 5 ingredients over medium heat 6-8 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add cream cheese, green onion and parsley; cook and stir over low heat until cheese is melted., Unroll crescent dough onto a greased baking sheet. Roll into a 12x10-in. rectangle, pressing perforations to seal. Spoon sausage mixture lengthwise down center third of rectangle. On each long side, cut 3/4-in.-wide strips 3 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Brush with egg., Bake until golden brown, 20-25 minutes. Refrigerate leftovers.

SAUSAGE, MUSHROOM & SPINACH PIZZA BRAID

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
• In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
• Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
• Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
• In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
• Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.

SAUSAGE, SPINACH & CHEESE CRESCENT BRAID - LOW FAT

Steps:

• Heat oven to 375°F
• In skillet, remove sausage from casings, mush down to little cubes, cook sausage over medium heat until entirely cooked, drain.
• In large bowl, mix spinach, parmesan cheese, onions and garlic.
• Add cooked sausage to mixture and stir.
• Unroll dough into 1 large rectangle on greased cooking dish.
• Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
• Bake at 375°F for 18 to 24 minutes or until golden brown.
• Serve warm.

SAUSAGE BRUNCH BRAID

Steps:

• Preheat oven to 350°.
• In a skillet cook, sausage, onion, celery, green pepper and garlic until meat is no longer pink and vegetables are tender, drain.
• Add cream cheese, green onions and parsley.
• Cook and stir over low heat until cheese is melted, set aside.
• Unroll crescent dough on a greased baking sheet, press perforations together.
• Roll in to an 12x10 rectangle.
• Spoon mixture within 3 inches of sides and 1 inch of ends.
• On each long side cut 3/4 in wide strips.
• Starting on one end, fold alternating strips at an angle, forming a braid.
• Brush dough with egg and bake for 20-25 minutes or until golden brown.