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9

Tuscan Splendor Spinach Braid

Prep 15 min
Total 55 min
Servings 10

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. MORE + LESS -

Ingredients

can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet

1/3

cup refrigerated black olive tapenade (from 7-oz container)

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

egg

teaspoon water

Steps

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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 Facts

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;