Filled Braids or Rings using Sourdough Crescent Roll dough

I think it's easier to do braids if you're using the sourdough crescent roll dough you make fresh, it tastes so much better than the tubes of refrigerated crescent rolls.  The rings take advantage of refrigerated crescent dough. I make mine on a flat rectangle stoneware or roll pan like so:

 

You can make a ring if you make triangles or use the tubes of refrigerated crescent dough.

Sometimes I brush an egg white wash on the braid or roll after it's put together before you bake it, it makes a shiny finish.  

Here are some filling options, but be creative.

Cheeseburger

1/4 cup onion, chopped

3/4 lb lean ground beef

1/4 cup ketchup

2 tsp mustard

9 slices cheese

Cook ground beef and onions.  Add ketchup, mustard, and 5 of the cheese slices.  Stir until melted.  Roll out either as a braid or ring and fill.  Bake at 375 degrees for 20-25 min or until golden brown.  Add remaining cheese slices over top, add sliced tomatoes and shredded lettuce as garnish.

Chicken & Broccoli 

2 cups cooked chicken, chopped

1 cup broccoli, finely chopped

1/2 cup red bell pepper, chopped

1 garlic clove, pressed

4 oz sharp cheddar cheese, shredded

1/2 cup mayonnaise

2 tsp dill

1/4 tsp salt

Mix together, fill and form.  Bake at 375 degrees for 25-28 minutes or until deep golden brown.

Ham Florentine

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 1/2 cups (8 oz) diced cooked ham

1/4 cup green onions with tops, thinly sliced

1 1/4 cups (5 oz) shredded Swiss cheese, divided

1/4 cup mayonnaise

1/4 teaspoon ground pepper

2 plum tomatoes, sliced

1 egg white, lightly beaten

1/4 cup sliced natural almonds, chopped

Mix together everything but the tomatoes, egg white, and almonds and spread over dough.  Arrange tomato slices over the top and form.  Brush egg white over dough and sprinkle with almonds.  Bake at 375 degrees for 25-30 min.

Chicken Florentine

1 can (10 oz) chunk white chicken, drained and flaked, or shredded cooked chicken

1/2 red bell pepper, chopped

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 cup (4 oz) shredded cheddar cheese

1/3 cup mayonnaise

1 tsp lemon zest

1/2 tsp salt

1/8 tsp ground nutmeg

Combine filling ingredients.  Scoop onto rolled out dough and shape.  Bake 20-25 min in 375 oven.

Classic Reuben

8 oz sliced deli corned beef, chopped (2 cups)

1 can (8 oz) sauerkraut, drained and squeezed dry

1 1/4 cups (5 oz) shredded Swiss cheese, divided

1/4 cup Thousand Island dressing

1 garlic clove, pressed

Combine all ingredients, reserve 1/4 cup Swiss cheese. Roll out dough, fill and form.  Brush with egg white and sprinkle with remaining cheese.  Bake 25-30 min at 375 degrees.

Beef Taco

1 1/2 lb lean ground beef

1 pkg (1-1.25 oz) taco seasoning mix

1 3/4 cups (7 oz) shredded cheddar cheese, divided

2 Tbsp water

1 green bell pepper

1 cup salsa

3 cups lettuce, shredded 

1 medium tomato

1/4 chop onion, chopped

1/2 cup pitted ripe olives

Sour cream (optional)

1 egg white, lightly beaten

Optional toppings:  salsa, shredded lettuce, chopped onion and tomato, sliced olives and sour cream.

Cook ground beef, drain, add taco seasoning mix, 1 1/2 cups cheese and water.  Scoop filling into desired shape, finish shape, brush with egg wash, sprinkle with remaining cheese.  Bake at 375 degrees for 25-30 min.  The green bell pepper can be zig-zag cut to form a small cup for the salsa.

Spinach & Artichoke

1 can (14 oz) artichoke hearts in water, drained and chopped

1 package (10 oz) frozen chopped spinach, thawed and well drained

1 cup (4 oz) shredded mozzarella cheese

4 oz crumbled feta cheese

1/2 cup diced red bell pepper

1/3 cup mayonnaise

1 garlic clove, pressed

1 egg white, lightly beaten

2 Tbsp grated Parmesan cheese

Combine ingredients but egg white and Parmesan cheese.  Scoop filling evenly over desired shape; finish shape and brush with egg white.  Sprinkle with grate Parmesan cheese.  Bake 25-30 min or until golden brown.

Chicken Club

3 cups coarsely chopped cooked chicken

4 slices bacon, crisply cooked, drained and chopped

1 cup (4 oz) shredded Swiss cheese, divided

1/3 cup mayonnaise

1 tsp Dijon mustard

2 Tbsp snipped fresh parsley

1 garlic clove, pressed

2 plum tomatoes, sliced

 1 egg white, lightly beaten

Combine filling ingredients reserving 1/4 cup Swiss cheese, scoop evenly over desired shape; top with tomato slices.  Finish shape and brush with egg white and sprinkle with remaining cheese.  Bake 25-30 min at 375 degrees until golden brown.

Chicken Enchilada

2 cups coarsely chopped cooked chicken (about 12 oz)

1/4 cup chopped pitted ripe olives

1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend

1 can (4 oz) chopped green chilies, undrained

1/2 cup mayonnaise

1 Tbsp Southwest seasoning or taco seasoning

2 tomatoes

1 lime

2/3 cup finely crushed corn tortilla chips, divided

1 cup salsa

1 cup sour cream

Mix together first 6  ingredients.  Seed and chop 1 tomato.  Slice lime in half, juice one half and slice remaining half for garnish.  Add chopped tomato and lime juice to chicken mixture.  Reserve 2 Tbsp crushed tortilla chips and add remaining to chicken mixture.  Sprinkle reserved chips over flat surface where you'll assemble the braid or ring.  Place dough on crushed chips, press down lightly so chips adhere to dough as you roll out.  Scoop chicken mixture evenly and shape.  Can garnish the braid or ring with the remaining tomato cut into wedges and the half lime into slices then cut in half.  Arrange between openings of the dough.  Serve with salsa and sour cream.

Tempting Tuna Melt

2/3 cup mayonnaise

1/4 cup sweet pickle relish

2 can (6 oz each) water-packed tuna, drained

1/4 cup chopped celery

2 Tbsp finely chopped onion

1 cup (4 oz) shredded cheddar cheese

1 medium red or green bell pepper

1 cup shredded lettuce

Mix mayo and pickle relish, add drained tuna and stir.  Cut celery and onion, and add to mixture.   Prepare crescent roll dough, scoop filling on to dough and form.  Bake 20-25 min at 375.  Garnish with bell pepper and shredded lettuce.

**Sometimes I replace lettuce with frozen kale with frozen spinach and it's fine.

Be creative and make up your own filling.  We used the empanada filling until David came home and we learned it was the wrong kind of dough for authentic empanada pino.