Sausage Crescent Braid

By á-4020

Ingredients

• 1/2 lb bulk Italian turkey sausage
• 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
• 1 cup fat-free cottage cheese, drained
• 1/2 cup grated Parmesan cheese
• 1 teaspoon minced garlic in water (from 4.5-oz jar)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 3 slices (1 oz each) provolone cheese
• 3 slices (1 oz each) mozzarella cheese

Preparation

Step 1

Heat oven to 375°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain.

In large bowl, mix spinach, cottage cheese, Parmesan cheese, garlic and cooked sausage.

3 If using crescent rolls: Unroll dough into 1 large rectangle on ungreased cookie sheet. Press into 13x8-inch rectangle, firmly pressing perforations and seams to seal. If using dough sheet: Unroll dough on ungreased cookie sheet. Press into 13x8-inch rectangle.

4 Spoon sausage mixture in 4-inch-wide strip lengthwise down center of rectangle. Top with slices of both cheeses.

5 With scissors or sharp knife, make cuts 1 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.

6 Bake 18 to 24 minutes or until golden brown. Remove from cookie sheet; cut into crosswise slices. Serve warm.