Braided Bread with Quiche

I had this at a baby shower over the weekend and it sent me over the moon. I had two helpings and restrained myself from a third.

Ingredients: 8 Rhodes Texas™ Rolls, thawed and risen
8 ounce package cream cheese
3 cups chopped fresh spinach
1/2 teaspoon basil
1/2 teaspoon rosemary
1 egg
1/4 cup Parmesan cheese
2 cups chopped ham
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
Parmesan cheese, if desired


Directions: Press rolls together and roll out to a 10x13-inch rectangle. Mix cream cheese, spinach, basil, rosemary, egg, Parmesan cheese and ham in bowl. Spread mixture over dough. Sauté mushrooms, onion, garlic, butter, salt and pepper. Spread over cream cheese mixture. Starting with the longest side, roll dough up tightly and place seam side down. Tuck ends under. With a long, serrated knife, cut roll lengthwise in half. Carefully, roll each half so the cut side is facing out. Twist halves together 3 times and then pinch ends together and tuck under. This will form a long twist. Place on a large sprayed baking sheet. Brush with egg and sprinkle with Parmesan cheese, if desired.

Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 45 minutes. Do not underbake. Cover with foil the last 15 minutes. Let cool for 5 minutes before slicing.

Braiding is optional, but better for presentation!