Tuscan Splendor Spinach Braid Recipes

Steps:

• Heat oven to 350°F Unroll dough. Place on ungreased cookie sheet. Press into 12x9-inch rectangle.
• Spread tapénade in 3-inch wide strip lengthwise down the center of dough leaving 1-inch edge on both ends. Layer spinach evenly over the tapénade. Top with cheese then layer with tomatoes.
• With 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 with water. Brush over top of braid.
• Bake 25 to 30 minutes or until golden brown. Let stand 10 minutes before serving. To serve, cut into slices.

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.