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Mediterranean Brunch Braid

Name: Mediterranean Brunch Braid
Prep time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/4 cup Crisco® Light Olive Oil; 1 1/2 cups chopped green onions (about 24 small); 2 cloves garlic, finely chopped; 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup chopped fresh basil leaves; 1 cup part-skim ricotta cheese; 1/4 cup crumbled feta cheese (1 oz); 2 tablespoons pine nuts, toasted*; 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust; 1 1/2 cups shredded Italian five-cheese blend (6 oz); 4 plum (Roma) tomatoes, thinly sliced; Fresh basil sprigs, if desired

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Prep 40 min
Total 1 hr 10 min
Ingredients 14
Servings 8

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Pillsbury™ refrigerated pizza crust gives a quick start to this beautiful braided bread, stuffed full of cheeses and fresh ingredients for an elegant yet easy breakfast bake.

By Pillsbury Kitchens

Updated Mar 27, 2014

Bake-Off® Contest 44, 2010

Adrienne Caufield
Puyallup, Washington

Ingredients

1/4 cup Crisco® Light Olive Oil
1 1/2 cups chopped green onions (about 24 small)
2 cloves garlic, finely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh basil leaves
1 cup part-skim ricotta cheese
1/4 cup crumbled feta cheese (1 oz)
2 tablespoons pine nuts, toasted*
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 1/2 cups shredded Italian five-cheese blend (6 oz)
4 plum (Roma) tomatoes, thinly sliced
Fresh basil sprigs, if desired

Make With

Pillsbury Pizza Crust

Steps

1

Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
2

In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
3

In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
4

Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
5

Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
6

Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

Nutrition Information

350 Calories, 19g Total Fat, 15g Protein, 30g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 25mg; 9%

Sodium: 790mg; 33%

Potassium: 270mg; 8%

Total Carbohydrate: 30g; 10%

Dietary Fiber: 2g; 10%

Sugars: 6g

Protein: 15g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 6%; 6%

Calcium: 30%; 30%

Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;