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Tuscan Splendor Spinach Braid

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Tuscan Splendor Spinach Braid
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 10
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This Bake-Off® Monthly Challenge winning appetizer recipe is beautifully easy, with an Italian-inspired filling braided inside easy refrigerated crescent dough. From Laura Lufkin, Bake-Off® Monthly Challenge.

Ingredients

1
can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/3
cup refrigerated black olive tapenade (from 7-oz container)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2
cup crumbled chèvre (goat) cheese (2 oz)
3/4
cup julienne cut sun-dried tomatoes in oil, well drained
1
egg
1
teaspoon water

Directions

  • 1 Heat oven to 350°F. Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
  • 2 Spread tapenade in 3-inch wide strip lengthwise down center of dough, leaving 1 inch edge on both ends. Layer spinach evenly over tapenade. Top with cheese; layer with tomatoes.
  • 3 With kitchen 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 and 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.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
3g
15%
,
Trans Fat
0g
)
Cholesterol
25mg
9%
Sodium
260mg
11%
Potassium
200mg
6%
Total Carbohydrate
13g
4%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
4g
Daily Value*:
Vitamin A
45%
45%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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