Sweet Onion & Mushroom Braid Recipe

Sweet Onion & Mushroom Braid Recipe
Sweet Onion & Mushroom Braid Recipe photo by Taste of Home
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Sweet Onion & Mushroom Braid Recipe

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You can make this impressive bread easily by using prepared pizza dough. The braid can be served as an appetizer or alongside soup or salad.—Rene Montgomery, Duluth, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1/2 cup shredded Asiago cheese
  • 1 egg white, beaten
  • 1/2 teaspoon poppy seeds

Directions

Roll dough into a 12-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Add brown sugar and thyme; cook 1 minute longer or until blended.
Sprinkle cheese lengthwise down the center of dough; top with mushroom mixture. On each long side, cut 1-in.-wide strips 3 in. into center.
Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Sprinkle with poppy seeds. Bake at 425° for 12-15 minutes or until golden brown. Yield: 12 servings.
Originally published as Sweet Onion & Mushroom Braid in Country Woman

Nutritional Facts

1 slice: 144 calories, 4g fat (2g saturated fat), 9mg cholesterol, 251mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon dried thyme
  • 1/2 cup shredded Asiago cheese
  • 1 egg white, beaten
  • 1/2 teaspoon poppy seeds
  1. Roll dough into a 12-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  2. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. Add brown sugar and thyme; cook 1 minute longer or until blended.
  3. Sprinkle cheese lengthwise down the center of dough; top with mushroom mixture. On each long side, cut 1-in.-wide strips 3 in. into center.
  4. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Brush with egg white. Sprinkle with poppy seeds. Bake at 425° for 12-15 minutes or until golden brown. Yield: 12 servings.
Originally published as Sweet Onion & Mushroom Braid in Country Woman

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