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Mediterranean Brunch Braid

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Mediterranean Brunch Braid
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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
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

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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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