Mediterranian Brunch Braid

By 1buttons

Ingredients

• skim ricotta cheese1/4cup crumbled feta cheese (1 oz)2tablespoons Fisher® Chef's Naturals® Pine Nuts, toasted*1can (13.8 oz) Pillsbury® refrigerated classic pizza crust1 1/2cups shredded Italian five
• cheese blend (6 oz)4plum (Roma) tomatoes, thinly slicedFresh basil sprigs, if desired

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

DIRECTIONS:

Heat oven to 425°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Add onions and garlic; cook about 5 minutes, stirring occasionally, until onions are tender. Stir in spinach, salt, pepper and chopped basil. Cook 5 minutes, stirring occasionally. Remove skillet from heat; set aside.
In small bowl, mix ricotta cheese, feta cheese and pine nuts; set aside.
Unroll pizza crust dough on cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Brush 1 tablespoon oil over dough. Sprinkle 1/2 cup of the Italian cheese in 5-inch-wide strip lengthwise down center of dough. Spoon spinach mixture over cheese. Spread ricotta mixture over spinach. Layer tomato slices, overlapping, on ricotta mixture. Drizzle 1 tablespoon oil over tomatoes. Sprinkle with 1/2 cup Italian cheese.
Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Turn ends under; press to seal. Brush remaining 1 tablespoon oil over top of braid.
Bake 18 to 23 minutes or until crust is deep golden brown. Remove from oven. Sprinkle remaining 1/2 cup Italian cheese over top of braid. Bake about 1 minute longer or until cheese is melted. Let stand 10 minutes. Remove from cookie sheet to cutting board; cut crosswise into slices. Garnish with basil sprigs.

High Altitude (3500-6500 ft):

Nutritional Information:

Nutrition Information:1 Serving (1 Serving)
Calories 350
(Calories from Fat 170),
Total Fat 19g
(Saturated Fat 7g,
Trans Fat 0g),
Cholesterol 25mg;
Sodium 790mg;
Total Carbohydrate 30g
(Dietary Fiber 2g,
Sugars 6g),
Protein 15g;Percent Daily Value*:
Calcium ;Exchanges:
1 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1 1/2 High-Fat Meat;
1 1/2 Fat;Carbohydrate Choices:
2;*Percent Daily Values are based on a 2,000 calorie diet.