Bake-Off® Contest 41, 2004
Leawood, Kansas

Sausage Crescent Braid

Dress up Italian sausage with spinach and cheese in a pretty crescent package.

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(15)
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  • prep time 15 min
  • total time 40 min
  • ingredients 8
  • servings 5
 

Ingredients

1/2
lb bulk Italian turkey sausage
1
box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1
cup fat-free cottage cheese, drained
1/2
cup grated Parmesan cheese
1
teaspoon minced garlic in water (from 4.5-oz jar)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
3
slices (1 oz each) provolone cheese
3
slices (1 oz each) mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
  • 2 In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
  • 3 If using crescent rolls: Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal. If using dough sheet: Unroll dough on ungreased cookie sheet. Press into 13x8-inch rectangle.
  • 4 Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. Top with slices of both cheeses.
  • 5 With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
  • 6 Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.
  • 1 Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.
  • 2 In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.
  • 3 If using crescent rolls: Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal. If using dough sheet: Unroll dough on ungreased cookie sheet. Press into 13x8-inch rectangle.
  • 4 Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. Top with slices of both cheeses.
  • 5 With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
  • 6 Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.

EXPERT TIPS

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Expert Tips

To thaw frozen spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
Trans Fat
3g
3%
),
Cholesterol
70mg
70%;
Sodium
1250mg
1250%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
0%;
Calcium
50%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.