Sausage Crescent Braid Recipe

Ingredients

1/2

lb bulk Italian turkey sausage

1

box (9 oz) 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

3

slices (1 oz each) provolone cheese

3

slices (1 oz each) mozzarella cheese

Preparation

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.

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.

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

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.

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