Sausage Crescent Braid

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

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Servings 5

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( 21 ) Ratings

21 Ratings

5 Stars 15%

4 Stars 15%

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Member Reviews ( 15 )

7119179b-c67e-4bc6-a2c6-dbfc878e824b

Bake-Off® Contest 41, 2004

Joni Etherington

Leawood, Kansas

ingredients 8
Prep Time 15 min
Total Time 40 min

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

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Directions

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.

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.

Review & Comments

Write a Review

29debbie1955

report Posted Apr. 22, 2013 4:54 PM

I have not made this recipe. I don't see why some people seems having difficulty getting the ground sausage. All they have to do is use the Italian sausages, make a cut lengthwise, remove the skin and cook the sausage.

I_Fortuna

report Posted Apr. 9, 2013 9:10 PM

Avon23, if you don't like parmesan cheese, try any of the other hard cheeses like Romano. But I bet you and your family would like Asiago cheese the best. It is mild and still terrific for this recipe. If you don't care for those, try provolone or fontina.

GrandmaDarlene

report Posted Mar. 8, 2013 1:55 PM

I have tried this but instead of the other cheese I just used cream of mushroom soup and blended it with the cream cheese. and it was really good.

dalmatiagirl

report Posted Jan. 9, 2013 7:21 AM

My family was not a fan. I think the cottage cheese was the problem. I will make it again but go lighter o the spinach and maybe use ricotta instead of cottage cheese.

Avon23

report Posted Jan. 8, 2013 3:17 PM

Quick question: My family and I do not care for Parmesan cheese. What could be used in its place?