Sausage + Spinach Crescent Braid
Source of Recipe
from kim at rc
Recipe Link: http://www.recipecircus.com/recipes/Kimberlyn/MEATS/Sausage_and_Spinach_Braid.html
A really good bread that goes great with Italian food.
I found that it made enough filling to make 2 of the braids.
I used ricotta cheese in place of the cottage cheese and
brushed the dough with an egg wash before baking.
Sausage + Spinach Crescent Braid
1/2 pound Italian sausage
9 ounces frozen chopped spinach, thawed and squeezed dry
1 cup cottage cheese
1/2 cup Parmesan cheese
1 teaspoon minced garlic
1, 8 ounce package refrigerated crescent rolls
3 slices Provolone cheese
3 slices Mozzarella cheese
Heat the oven to 350 degrees F.
Line a baking sheet with parchment paper.
In a skillet, cook sausage, drain.
(I rinsed the sausage and further crumbled it in a food processor).
In a large bowl mix together spinach, cottage cheese, parmesan cheese,
garlic and cooked sausage.
Unroll crescent dough into one large 13x8 inch rectangle on baking
sheet, pressing firmly to seal together perforated seams.
Spoon spinach mixture in a 4 inch wide strip down the center of the
rectangle.
Top with provolone and mozzarella cheeses.
With scissors make cuts 1inches apart on long sides of dough within
1/2 inch of the filling.
Fold strips of dough up over spinach mixture to meet in the center
and pinch to seal.
Bake for 20 – 25 minutes or until golden brown.
Let cool 5 minutes before cutting and serve warm.
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