Cajun Pork Braid
photo by Boomette
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
6 slices
- Serves:
- 6
ingredients
- 1 lb ground lean pork
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄4 cup bell pepper, chopped
- 1 minced garlic clove
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon red pepper
- 1 (8 ounce) package cream cheese, cubed
- 2 tablespoons green onions, chopped (scallions)
- 2 tablespoons minced parsley
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 egg, beaten
directions
- Preheat oven 350 degrees.
- In large skillet, brown pork and drain.
- Add onions, celery, green bell pepper, garlic, salt and pepper.
- Cook over low heat for 5 minutes.
- Add cream cheese, green onion, and parsley. Stir until cream cheese is melted and blended; cool completely.
- Unroll dough onto lightly greased cookie sheet and firmly press perforations to seal. This can be done on a greased piece of foil to fit cookie sheet.
- With floured rolling pin, roll dough into a 12"x10" rectangle.
- Spoon pork down center, leaving 1" on both (short) ends and 3" on both (long) sides.
- Cut dough on each long side of filling into fourteen 3/4" diagonal strips, 2" long. This can be done with kitchen shears.
- Brush beaten egg over dough strips.
- Fold ends of dough over filling.
- Lay dough strips alternately over filling, forming a roll resembling a braid.
- Brush exterior dough with remaining egg.
- Bake 350 degrees for 25 minutes or until golden brown.
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Reviews
-
WOW! This is a fun recipe! I made it as directed, but used orange bell pepper as we prefer that to green. I also used 1/3 less fat cream cheese as I can't bring myself to use full fat much anymore. I used a pretty liberal 1/4 t. red pepper and next time will probably use more. I got a later start than I intended, so our filling wasn't quite at room temperature; next time I'll probably make it the night before for a quicker weeknight supper. To me this was an easy recipe to make that makes a big impression. LOVE using the crescent roll dough for easy pastry. Thanks gailanng for a tasty, fun recipe! Made for Potluck Tag, Feb '10.
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We enjoyed our dinner tonight thanks to this recipe. It looked really nice and the flavour was great. I made the filling earlier in the day and refrigerated it. The only recommendation would be to cut the pieces that you pull a bit thicker. It's hard to do if you make them only 3/4" thick. Made for our ZWT5 group, the Kitchen Witches. Thanks!
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Tweaks
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Made this last night for dinner and it was quite good. My goddaughter loved it, but it's a bit too heavy for me. I normally don't use cream cheese in anything because of the high fat content, but I know kids love this kind of stuff! The only substitution that I made was using cilantro instead of parsley. Thanks for the recipe!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!