Finger Food to Go: Stuffed Braid

Since I’m taking more food from home these days, I’m on the lookout for items that transport well and are not boring sandwich fare. I like the idea of  tasty, compact, easy to manage portions that haven’t turned into mushy globs by the time I’m ready to eat.
A Breakfast Braid from Cooking Light magazine recently met my picky criteria. Similar to a stromboli, it is pizza dough that’s pressed or rolled into a large rectangle; the middle third is layered with scrambled eggs, sausage or ham and cheese, and then the outer thirds are cut into strips and folded over the center. The braid is brushed with an egg wash and then baked until golden brown. It worked so well as an easy weekend breakfast that I packed up slices and toted them with me during the week.

I am so enamored with these little guys that this weekend I made a second braid and filled it with my beloved cheese curds and a few available vegetables – which happened to be sautéed slivered onions, mushrooms sautéed with garlic and rosemary, and more jalapeno peppers. I  used my standard  pizza dough with a tad of cornmeal and the results were delicious and aesthetically gorgeous.

The potential for creative fillings is endless: anything that works on a pizza – and more – will work here. In terms of convenience, it doesn’t get any easier than wrapping up a fresh slice – and you are ready to go!

Stuffed Braid
Inspired by Cooking Light magazine Jan/Feb 2010

1 recipe pizza dough, 14 oz. purchased or see index
2 tablespoons butter, divided
1 cup ham, diced
1/4 cup green onions, chopped
3 eggs, divided
salt and pepper
1/2 cup mozzarella or Monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
2 jalapeno peppers, seeded, and diced

Preheat oven to 425 degrees. Spray or oil a large baking sheet.

On a floured surface, roll the dough into 15×10″ rectangle.

In a small skillet, heat 1 tbsp. butter over medium heat and sauté ham to brown lightly, stir in green onions and set aside.

In same pan, heat additional tbsp. butter, lightly beat 2 eggs and 1 yolk with salt and pepper (reserve the third egg white for egg wash), add to pan a scramble until curds form; do not overcook. Remove from heat.

Evenly sprinkle the mozzarella cheese lengthwise down the center 1/3 of the dough; top with the eggs, then the ham, the cheddar cheese and then the jalapenos. With scissors cut the 2 outer sides into 1″ wide strips toward the center to within 1/2″ of filling. Fold the strips at an angle alternating over the filling. Beat the egg white with 1-2 tsp. of water and brush over the dough. Bake 15-20 minutes or until golden brown. Let stand 5 minutes before cutting. Yields 6-8 ~~

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