Mediterranean Brunch Braid

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.

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Servings 8

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( 78 ) Ratings

78 Ratings

5 Stars 69%

4 Stars 10%

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Member Reviews ( 16 )

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Bake-Off® Contest 44, 2010

Adrienne Caufield

Puyallup, Washington

ingredients 14
Prep Time 40 min
Total Time 1 hr 10 min

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

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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.

EXPERT TIPS

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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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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MomfromMI

report Posted Feb. 26, 2011 7:37 PM

Made this tonight for dinner. My 2 yr old loved it as did my husband. I will certainly make it again, however, the spinach (despite me squeezing it super dry) and maybe tomatoes? were still wet and made for an eventual soggy bottom crust - especially the leftovers. Next time, I will use fresh spinach. I also added some crumbled sausage and Kalamata olives. Super yummy.

mercuria

report Posted Jan. 21, 2011 7:39 AM

GREAT RECIPE....WILL DEFINATELY MAKE THIS AGAIN...MY FAMILY REALLY ENJOYED IT....YUMMY,YUMMY,YUMMY...THANKS FOR ALL YOUR TASTY RECIPES

bevsmom

report Posted Oct. 12, 2010 4:56 PM

I have made this recipe several times--even took it to a Church Supper and it was a tremendous hit! I did add garlic to the feta after making it the first time. It can be made ahead of time and refrigerated for a day before cooking.

yogi_77703

report Posted Jun. 19, 2010 5:28 PM

whipped this up one late morning and everyone was pleased. sooo good.

kkosmas85

report Posted May. 2, 2010 9:23 PM

I made this twice, and everyone absolutely loved it! i think the salt was unnecessary though. feta cheese has a high salt content already