3/4
cup julienne cut sun-dried tomatoes in oil, well drained
1
egg or egg white
1
teaspoon water
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Steps
1
Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
2
Spread tapenade in 3-inch wide strip lengthwise down center of dough, leaving 1 inch edge on both ends. Layer spinach evenly over tapenade. Top with cheese; layer with tomatoes.
3
With kitchen 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 and 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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It's handy to keep a kitchen ruler nearby, so you can make sure your rectangle turns out the right size.
Brushing egg mixture on the braid before baking will help give a glazed appearance.
The spinach braid pastry looks impressive and complicated, but it’s as easy as crossing one layer over the next.
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