Artichoke Cheese Braids

I needed to make an appetizer to bring for a party and this recipe that I found on the Pillsbury
website was perfect. It took minimal time to make, the ingredients were simple and it got devoured in minutes. The original recipe calls for a jar of diced pimiento. I actually used a jar of sweet roasted red peppers and just diced them instead because I happened to have that on hand. It worked perfectly.

Artichoke-Cheese Braids

3/4 C Finely Chopped Artichoke Hearts (from 14oz can), Drained, Patted Dry with Paper Towels
1/2 C Grated Parmesan Cheese
2 Tbsp Mayonnaise
1 Can Pillsbury Refrigerated Crescent Rolls or Pillsbury Refrigerated Seamless Dough Sheet
1 Jar (2 oz) Diced Pimiento, Drained, Patted Dry with Paper Towels
1 Egg Beaten
1 Tsp Grated Parmesan Cheese

1) Heat Oven to 375. In small bowl, mix artichokes, 1/2 C parmesan cheese and the mayonnaise

2) Unroll dough; separate into 2 long rectangles. Place lengthwise on opposite ends of ungreased large cookie sheet. You should have 2 11x4.5" rectangles

3) Spoon 1/2 of artichoke mixture in 1 1/2 inch wide strip down the center of each rectangle. Top each evenly with pimiento.

4) On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.

5) Bring ends of each braid together to form a ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp of parmesan cheese.

6) Bake 13-18 minutes or until deep golden brown. Cool 5 minutes and cut.