Beef and Broccoli braid - a versatile go-to

ok, I did not plan to blog this one BUT after posting a pic on facebook, I realized I NEEDED to share this recipe. I found and made it years ago from a "homestyle" cookbook I had from a charitable organization in Lubbock, TX. It includes recipes that remind you of your mom, your grandma... comforting & delicious, though not all necessarily "gourmet". Case in point, one of the next recipes "Burrito Casserole," haha! I'm sure it's delicious too. 

So I made this recipe for Sie's family and it was just a huge hit. He always requests it for special occasions! Sooooo simple, very few ingredients but makes for a truly pretty presentation. AND it's versatile. Below the recipe I've listed some other combinations I've wanted to try with this same technique.

Beef and Broccoli Braid

(originally shared by: Jill Bramlet)

1 lb. ground beef

10 oz. frozen broccoli, thawed

2 c. cheddar cheese

1 (14 oz.) can diced tomatoes, drained (I like garlic & olive oil flavored)

1 pkg. onion soup mix or herb and garlic soup mix

1 sheet frozen puff pastry or 2 cans crescent rolls (*note: definitely go with puff pastry. it's so much easier than combining the dough from crescent rolls plus its easy to find now, not expensive and just overall turns out better for this)

1 beaten egg

Brown ground beef in a skillet and drain. Add thawed broccoli, soup mix and cheese to meat. Mix well. Unfold thawed pastry or crescent rolls in an ungreased baking sheet in a rectangle shape. 

(The instructions for this part aren't very descriptive, so let me elaborate; if you go with puff pastry, give it a few rolls to stretch it just a bit and also smooth any cracks. sometimes the edges where it was folded crack and you want to essentially want to rejoin any of those. If you go with crescent rolls, you need to first roll them together into a similar rectangle shape/size as what you would get in a puff pastry sheet)

Along long sides, cut slits 1 inch apart from outer edge. The first time i shared with my mom, she could not envision it so I had to draw a diagram like the one shown here. Mound meat mixture down center of dough. (I always have leftovers - don't overmound!) Starting at one end, fold pastry strips over filling, alternating sides, to cover filling (it is ok if you can see the mixture through the braid- does not need to be completely closed to work) Beat egg in small bowl; brush over pastry. Bake in 400 degree oven 30-35 minutes, until pastry is golden brown.


Recipe note: Part of this recipe can easily be made the night before you need it. Just brown the meat, add the tomatoes, cheese, soup mix and broccoli. Refrigerate until needed. Warm mixture in the microwave oven while you are preparing the dough. Finish the braid like above.

Here is a picture of mine from Sie & I's anniversary dinner:

Some variations of fillings I'd like to try: Breakfast version with eggs, cheese, sausage and green chiles. Veggie version with squash, cheese, sweet potatoes and onions. Italian version with italian tomatoes, chicken, mozzerella and mushrooms. The options are endless :)

Hope you enjoy!