Sausage and Broccoli Brunch Ring
3/4 lb. pork sausage
2 C. frozen cut broccoli
1 whole egg, beaten
1 T. all-purpose flour
1/4 t. baking powder
1/2 C. ricotta cheese
4 oz. shredded Cheddar cheese
1 4 1/2 oz. jar sliced mushrooms, drained
1 8 oz. can refrigerated crescent dinner rolls
1 egg white, beaten
1/4 t. sesame seeds
Brown sausage in a medium skillet. Drain well; set aside. Cook broccoli as directed on package. Drain; set aside.
Preheat oven to 325ºF. In a large bowl, combine 1 whole beaten egg, flour and baking powder; beat well. Stir in ricotta cheese, Cheddar cheese, mushrooms, cooked sausage and broccoli.
Separate dough into 2 long rectangles. On a large ungreased baking sheet, place dough rectangles with long sides overlapping 1/2 inch; firmly press perforations and edges to seal. Press or roll to form a 14 x 10 inch rectangle.
Spoon sausage mixture in a 3 1/2 inch strip lengthwise down center of dough to within 1/4 inch of each end. Form sausage mixture into mounded shape. Make cuts 1 inch apart on longest sides of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filling with edges of strips slightly overlapping, alternating from side to side.
Brush with beaten egg white; sprinkle with caraway seed. Bake in preheated oven 25 to 35 minutes or until deep golden brown. Cool 5 minutes; remove from baking sheet. Cut into slices.