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Broccoli Beef Braids

 Broccoli Beef Braids
This filling sandwich looks fancy but is really simple to make. Each slice is packed with ground beef, broccoli and cheese. Served with a green salad, this beefy sandwich makes a terrific lunch or dinner.—Penny Lapp, North Royalton, Ohio
8 ServingsPrep/Total Time: 30 min.


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 3 cups frozen chopped broccoli
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (8 ounces each) refrigerated crescent rolls


  • Preheat oven to 350°. In a large skillet, cook beef and onion
  • over medium heat 6-8 minutes or until beef is no longer pink,
  • breaking up beef into crumbles; drain. Stir in broccoli, cheese,
  • sour cream, salt and pepper; heat through.
  • Unroll one tube of crescent dough onto a greased baking sheet; form
  • into a 12x8-in. rectangle, pressing perforations to seal. Spoon half
  • of the beef mixture lengthwise down center of rectangle.
  • On each long side, cut 1-in.-wide strips at an angle, about 3 in.
  • into the center. Fold one strip from each side over filling and
  • pinch ends together; repeat.
  • Repeat with remaining ingredients to make second braid. Bake 15-20
  • minutes or until golden brown. Yield: 2 loaves (4 servings each).