SAUSAGE CRESCENT BRAID RECIPE - PILLSBURY.COM
Dress up Italian sausage with spinach and cheese in a pretty crescent package.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 5
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 450 , CarbohydrateContent 23 g, CholesterolContent 70 mg, FatContent 1 , FiberContent 1 g, ProteinContent 32 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1250 mg, SugarContent 6 g, TransFatContent 3 g
CARDAMOM BRAID BREAD RECIPE: HOW TO MAKE IT
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Provided by Taste of Home
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 loaves (20 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, yeast, cardamom and salt. In a small saucepan, heat 1-1/2 cups milk, butter and honey to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Brush with remaining milk and sprinkle with sugar. Bake at 375° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 114 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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