Harvest Breakfast Braid & Cherry and Brie Braid Recipes

Harvest Breakfast Braid
modified from the one found on KevinandAmanda.com

1 Sheet of Puff Pastry ( or 1 can Pillsbury™ refrigerated Classic Pizza Crust)
2/3 cup orange marmalade
1 small Granny Smith apple, cored, sliced 1/8-inch thick
6 slices Havarti cheese, cut in 1/4-inch slices
1 lb sausage, cooked and crumbled
1/3 cup chopped pecans
1/3 cup sweetened dried cranberries

1. Preheat oven to 375 degrees F. Line 15×10-inch baking pan with parchment paper.

2. Unroll dough in pan. Spread 1/3 cup of marmalade down center of dough. Top with apple slices, half of the cheese, the sausage, the remaining cheese, half the pecans, and half the cranberries.

3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.

4. Spread the remaining 1/2 cup marmalade over the top and sides of the partially baked braid. Bake an additional 10 to 15 minutes longer until golden brown. Serve warm.

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Cherry and Brie Braid

1 sheet of Puff Pastry
Brie, with the rind removed and cut into thinish slices
Spiced Cherry Jam (the recipe can be found in a previous post)
(Chopped Pecans - I forgot these, but they would have been nice to include in the recipe.)

Preheat oven to 375 degrees F. Line 15×10-inch baking pan with parchment paper.

2. Unroll dough in pan. Spread 1/3 cup of cherry jam down center of dough. Top with cheese slices. Spread 1/3 cup of cherry jam on top of the cheese. Add the chopped pecans, if using.

3. Make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes, or until golden brown.