SAUSAGE, MUSHROOM & SPINACH PIZZA BRAID
An Italian-inspired pizza braid is elevated with a delicious combination of sausage, mushrooms, spinach and a little mozzarella cheese. This dinner is made extra easy with help from Pillsbury™ refrigerated crescent dough sheet.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
- In 10-inch nonstick skillet, cook Italian sausage 6 to 8 minutes over medium heat, until no longer pink; drain. Stir in mushrooms; cook 4 to 6 minutes, stirring occasionally, until mushrooms are lightly browned and tender. Stir in spinach leaves; cook until just starting to wilt. Remove from heat; stir in pizza sauce.
- Unroll dough on cookie sheet to 13x8-inch rectangle. Sprinkle 1/2 cup of the cheese in 3 1/2-inch-wide strip lengthwise down center of dough all the way to ends; top cheese with sausage mixture. Sprinkle with remaining 1/2 cup cheese.
- Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
- In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted; stir in Italian seasoning. Brush butter mixture on top of braided crescent dough.
- Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. Serve with additional pizza sauce, if desired.
Nutrition Facts : Calories 230, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 10 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 4 g, TransFat 0 g
BEST EVER ITALIAN SPINACH
This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).
Provided by Katwomyn
Categories Spinach
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Thaw spinach and squeeze out excess water.
- Now, squeeze some more and set aside.
- In a saute skillet, over medium heat, add olive oil and garlic.
- Cook until garlic is golden brown (don't burn it!).
- Add spinach and seasonings, saute for 3-4 minutes.
- Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
- Drain any excess oil and transfer to serving platter.
- Sprinkle grated Paremesan cheese over the top, amount to your liking.
SPINACH-STUFFED BREAD
Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 687mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 21g protein.
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