12 Rhodes dinner rolls, thawed
2 1/2 cups cooked cubed ham
1 cup fresh broccoli florets
1 1/2 cups grated Swiss cheese
1 cup sliced fresh mushrooms
1/3 cup mayonnaise
1 tbsp. mustard
1/2 tsp. pepper
1 tsp. dried basil
1 egg white, beaten
2 tbsp. bread crumbs

Combine rolls and roll into a 12x18-inch rectangle. Cover with plastic wrap and let rest. In a large bowl combine ham, broccoli, cheese, mushrooms, mayonnaise, mustard, pepper and basil. Mix well.

Spoon mixture lengthwise in a 4-inch wide strip down center of dough. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Alternately cross strips over filling, twisting each strip once. Press short ends together to seal and tuck under.

Support braid with both hands and place on a large, sprayed baking sheet. Brush dough with egg white and sprinkle with bread crumbs.

Bake at 350°F for 30 to 35 minutes.

Submitted by: Melissa Maybury