YUMMY MUMMY, ASPARAGUS & BACON BRAID
Ingredients
- 1 can crescent roll dough or dough sheet
- 6-8 slices bacon cooked
- 16-20 crisp tender asparagus spears*
- 1/4 cup mayonnaise
- 2 oz cream cheese softened
- 2 oz. Sharp white cheddar grated, or more as desired
- 1 oz fine Parmesan cheese or shredded Parmesan
- 2 oz Blue cheese crumbles optional
- 1 egg beaten
Instructions
- Unroll dough sheet {press preferations together if using roll dough} on a large piece of parchment paper.
- Combine mayonnaise and cream cheese. Spread the center 1/3 of dough with mayonnaise mixture.
- Lay asparagus pieces in an even layer on top. Top with bacon strips. Top with white cheddar and blue cheese.
- Cut dough edges in one inch intervals up each side. Fold one strip over from right side and one strip from left, forming a braid and enclosing filling. Brush with beaten egg and sprinkle with Parmesan and garlic.
- Transfer parchment to a baking sheet and bake at 375 for 14-20 minutes or until dough is cooked and golden. Carefully transfer cooked braid to serving platter or board
- Garnish** as desired. Cut into slices to serve
Notes
*break off tough ends of asparagus and rinse under cool water. Wrap in a kitchen towel and microwave for 1 minute on high. Unwrap and set aside.
Garnish ideas
**candy eyes for Halloween
rosemary or holly sprigs for the holidays
spinach leaves, edible flowers, berries for showers, spring, summer