1/2 lb. ground pork sausage
2 c. Green Giant frozen broccoli cuts (from 16 oz. bag)
1 egg, beaten
1 tbsp. flour
1/4 tsp. baking powder
4 oz. shredded cheddar cheese (1 c.)
1/2 c. ricotta cheese
1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
1 (8 oz.) can Pillsbury refrigerated quick crescent dinner rolls
Egg white, beaten
1/4 tsp. caraway seed

In medium skillet, brown sausage. Drain well; set aside. Cook broccoli as directed on package; drain and set aside.

Heat oven to 325 degrees. In large bowl, combine egg, flour, and baking powder; beat well. Stir in cheddar cheese, ricotta cheese, mushrooms, cooked sausage, and broccoli. On large ungreased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Press or roll out to form 14 x 10 inch rectangle.

Spread sausage mixture in 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 each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angle halfway across filing with edges of strips just slightly overlapping, alternating from side to side. Brush with egg white, sprinkle with caraway seed.

Bake for 25-35 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Cut into squares. Serve warm.