Tuscan Splendor Spinach Braid
From goodeat 15 years ago
- 30 minutes to make
- Serves 5
Yummy!!! got to try this myself! a friend sent this from Pillsbury!
Ingredients
- 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet shopping list
- 1/3 cup refrigerated black olive tapénade (from 7 oz container) shopping list
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain shopping list
- 1/2 cup crumbled goat (chèvre) cheese shopping list
- 3/4 cup julienne cut sun dried tomatoes in oil, well drained shopping list
- 1 egg shopping list
- 1 teaspoon water shopping list
How to make it
- Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
- 2. 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.
- 3. 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.
- 4. Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.
The Rating
Reviewed by 4 people-
one word YUMMY.! thanks
momo_55grandma
in Mountianview loved it
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" It was excellent "