Adrienne Caufield
Puyallup, Washington
Mediterranean Brunch Braid
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.
Mediterranean Brunch Braid
- Prep Time 40 min
- Total 1 hr 10 min
- Ingredients 14
- Servings 8
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
Instructions
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Step1Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
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Step2In 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.
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Step3In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
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Step4Unroll 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.
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Step5Using 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.
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Step6Bake 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
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;Carbohydrate Choice
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- Bake-Off is a registered trademark of The Pillsbury Company ©2010
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