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.

  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 14
  • servings 8

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
  • 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.
  • 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.
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