Original video by @applesauceandadhd — all credit to the creator.
Ham and Egg Pizza Braid
Refrigerated pizza dough braided around a filling of scrambled egg, ham, and baby Swiss, then drizzled with a honey-Dijon poppy seed butter before baking. An easy, showy brunch centerpiece that comes together from leftovers.
Ingredients
For the braid
- 1 tuberefrigerated pizza crust dough
- —cooked egg and ham mixture · leftover scrambled eggs with diced ham
- —baby Swiss cheese slices
- —oil · for the cookie sheet
For the glaze
- most of 1 stickbutter
- 2 tablespoonsDijon mustard · or whatever mustard you have
- 2 tablespoonshoney
- —poppy seeds
- —dehydrated minced onion
- 1 tablespoonWorcestershire sauce
Steps
- 1
Preheat the oven to 350°F.
- 2
Roll the pizza dough out onto an oiled cookie sheet, stretching it to the size you want.
- 3
Spoon the egg and ham mixture down the middle of the dough, leaving the sides bare.
- 4
Lay slices of baby Swiss over the egg and ham.
- 5
Slice the bare dough on each side into roughly 1-inch strips.
- 6
Crisscross the strips over the filling, alternating sides, to form a braid.
- 7
Combine the butter, mustard, honey, poppy seeds, dehydrated minced onion, and Worcestershire in a microwave-safe bowl and microwave until the butter melts. Stir to combine.
- 8
Drizzle the glaze over the braid.
- 9
Bake at 350°F until the braid is golden and cooked through. Slice and serve.
Creator's notes
Made with leftover egg and ham from her pastry cups — a good use for whatever breakfast filling you have hanging around.
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