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Tuscan Splendor Spinach Braid
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
cup refrigerated black olive tapénade (from 7 oz container)
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
cup crumbled goat (chèvre) cheese
cup julienne cut sun dried tomatoes in oil, well drained
No nutrition information available for this recipe
Recipe Step Photos
Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
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.
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.
Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.
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