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Italian Hero Braid

My mother-in-law used to make these pastry pockets for my husband while he was growing up. After we got married, I changed her recipe a little to fit our family's tastes. —Amanda Kohler, Redmond, Washington
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    8 servings

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 tablespoon butter, melted
  • 1/3 pound sliced provolone cheese
  • 1/3 pound thinly sliced Genoa salami
  • 1 cup shredded cheddar cheese
  • 1 large egg white

Directions

  • Preheat oven to 400°. In a large skillet over medium heat, cook and crumble Italian sausage until no longer pink, 4-6 minutes; drain.
  • Meanwhile, dissolve yeast in warm water. In another bowl, combine 1-1/2 cups flour and butter; add yeast mixture. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface; roll into a 13x10-in. rectangle. Transfer to a parchment-lined baking sheet. Layer cheese and salami slices down center of rectangle; top with crumbled sausage and shredded cheddar. On each long side, cut 1-in.-wide strips about 2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch both ends to seal.
  • Whisk egg white; brush over pastry. Bake until golden brown, 25-30 minutes.
Nutrition Facts
1 piece: 436 calories, 23g fat (11g saturated fat), 64mg cholesterol, 823mg sodium, 35g carbohydrate (0 sugars, 1g fiber), 21g protein.
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