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Mediterranean Brunch Braid

Mediterranean Brunch Braid Recipe

Pillsbury® refrigerated pizza crust gives a quick start to this beautiful braided bread, stuffed full of cheeses and fresh ingredients for an elegant yet easy breakfast bake.

Prep Time: 40 Min

Total Time: 1 Hr 10 Min

Makes: 8 servings

Adrienne Caufield
Puyallup, Washington
Bake-Off® Contest 44, 2010
Recipe
Tips (0)
Reviews (16)
RECIPE TOOLBOX

INGREDIENTS

1/4
 cup Crisco® Light Olive Oil
1 1/2
 cups chopped green onions (about 24 small)
2
 cloves garlic, finely chopped
1
 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2
 teaspoon salt
1/4
 teaspoon pepper
1/4
 cup chopped fresh basil leaves
1
 cup part-skim ricotta cheese
1/4
 cup crumbled feta cheese (1 oz)
2
 tablespoons Fisher® Chef's Naturals® Pine Nuts, toasted*
1
 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 1/2
 cups shredded Italian five-cheese blend (6 oz)
4
 plum (Roma) tomatoes, thinly sliced
 Fresh basil sprigs, if desired

DIRECTIONS

1 Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. 2 In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside. 3 In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside. 4 Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese. 5 Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid. 6 Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.
*To toast pine nuts, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 790mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 15g;
Percent Daily Value*:
  • Vitamin A 70.00%;
  • Vitamin C 6.00%;
  • Calcium 30.00%;
  • Iron 15.00%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 1 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 1 1/2 High-Fat Meat;
  • 1 1/2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company
Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
Bake-Off is a registered trademark of General Mills ©2010

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