Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

 

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

 

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

 

You can use 1 1/2 cans of crescent rolls instead of making your own dough.  Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

 

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