Monday, September 10, 2012
Sausage Crescent Bread
1/2 lb. Italian turkey sausage (or regular Italian for more robust flavor if you don't care about fat content)
1 9- oz box frozen spinach, thawed, drained and squeezed as dry as possible
1 cup fat free cottage cheese, drained (or a mix of cottage cheese and feta for stronger flavor)
1/2 cup grated Parmesan cheese
1 teaspoon minced garlic
1 8 oz. can Pillsbury Refrigerated crescent dinner rolls
3 slices provolone cheese
3 slices mozzarella cheese
Heat over to 375 degrees
Brown sausage and drain grease
In large bowl combine sausage, spinach, cottage cheese, Parmesan cheese and garlic
Unroll dough into one large rectangle on ungreased cookie sheet and press into 13/x8 in rectangle. Firmly press perforations and seams to seal.
Spoon sausage mixture in 4 in strip lengthwise down center of rectangle. Top with slices of provolone and mozzarella.
With scissors or sharp knife, make cuts l-inch apart on long sides of dough rectangle to within 1/2 inch of sausage mixture. Fold strips of dough up over sausage mixture to meet in center; pinch to seal.
Brush top of pastry with raw egg wash.
Bake at 375 degrees for 18-24 minutes or until golden brown. Remove from cookie sheet and cut into crosswise slices. Serve warm. Enjoy...both the braid
( and all the compliments you will receive.)
ps filling made more than I could fit into the braid.I think there is enough filling for two packages of crescent rolls...you'd need to double up on the 3 cheese slices you place on top however.