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Tuscan Splendor Spinach Braid

(74)
  9 reviews
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  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 10 servings
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The winner in the appetizer category of the Bake-Off® Monthly Challenge takes a shortcut with Crescent Recipe Creations flaky dough sheets.

1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/3
cup refrigerated black olive tapénade (from 7 oz container)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2
cup crumbled goat (chèvre) cheese
3/4
cup julienne cut sun dried tomatoes in oil, well drained
1
egg
1
teaspoon water

Steps

  • 1 Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
  • 2 Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.
  • 3 With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid.
  • 4 Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.
  • 1 Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
  • 2 Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.
  • 3 With scissors or sharp knife, make diagonal cuts 1 inch apart on long sides of dough rectangle to within 1/2 inch of filling. Alternately cross strips diagonally over filling. Turn ends of braid up and press to seal. In small bowl, beat egg with water. Brush over top of braid.
  • 4 Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.
 
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