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Mediterranean Brunch Braid

(78)
  15 reviews
  • 40 min prep time
  • 1 hr 10 min total time
  • 14 ingredients
  • 8 servings
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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.

Bake-Off® Contest 44, 2010
Adrienne Caufield
Puyallup, Washington

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 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

Steps

  • 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.
  • 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.

Expert Tips

*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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
790mg
790%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
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 Bake-Off is a registered trademark of General Mills ©2010
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